Egg Salad Blts Recipes

BLT EGG SALAD

BLT Egg Salad image

Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

12 eggs
¾ cup reduced-fat mayonnaise
⅓ cup shredded Cheddar cheese
2 green onions, chopped
2 teaspoons yellow mustard
½ teaspoon ground black pepper
4 strips cooked bacon, crumbled
6 grape tomatoes, halved
6 lettuce leaves
12 slices bread

Steps:

Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 36 g, Cholesterol 380 mg, Fat 16.3 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 831.4 mg, Sugar 9.4 g

EGG SALAD BLTS

Egg Salad BLTs image

To lighten up this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a zesty edge. Courtesy of Cooking Light. (Recipe includes time to hard-boil eggs.)

Provided by rickoholic83

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup fat-free mayonnaise
3 tablespoons green onions, thinly sliced
3 tablespoons reduced-fat sour cream
2 teaspoons Dijon mustard, whole-grain
1/2 teaspoon fresh ground black pepper
1/4 teaspoon lemon rind, grated
8 large eggs, hard-boiled
8 slices sandwich bread, toasted
4 slices bacon, cooked and cut in half crosswise (I used center-cut)
8 slices tomatoes
4 large boston lettuce leaves

Steps:

Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use.
Coarsely chop remaining egg whites and whole eggs.
Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a work surface.
Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices and 1 lettuce leaf.
Top with remaining bread slices and serve.

Nutrition Facts : Calories 423.2, Fat 23.8, SaturatedFat 7.8, Cholesterol 444.4, Sodium 825.5, Carbohydrate 31.3, Fiber 2.4, Sugar 5.4, Protein 20.2

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