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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Combine crunchy bacon, creamy egg salad, and fresh tomatoes for a quick sandwich. To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge. Ingredients:
1/4 cup fat-free mayonnaise |
3 tablespoons thinly sliced green onions |
3 tablespoons reduced-fat sour cream |
2 teaspoons whole-grain dijon mustard |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon grated lemon rind |
8 hard-cooked large eggs |
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted |
4 center-cut bacon slices, cooked and cut in half crosswise |
8 (1/4-inch-thick) slices tomato |
4 large boston lettuce leaves |
Directions:
1. Combine first 6 ingredients in a medium bowl, stirring well.
2. 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.
3. Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
4. Beer note: A basic guideline of pairing a beverage with food is like with like, and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. -Jeffery Lindenmuth
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