Egg Salad BLT’s


Egg Salad is one of those foods if it’s made right I love it.  When it’s made wrong, well, I think it can be disastrous. I don’t make egg salad that often for no particular reason, but my husband is a huge fan of Egg Salad sandwiches and when I came across this recipe in the April 2007 issue of Cooking Light I decided to try it out. The difference in this recipe is the use of lemon rind. It’s a very small amount and the taste is very subtle but it’s there. I didn’t love this recipe nor did I think it was disastrous. I was indifferent to it. Not only did my husband love it, it got great reviews on Cooking Light. So, if you like Egg Salad try this one out. I served it with a quick coleslaw I threw together with a little mayo and white vinegar. No alterations were made to the recipe.

Overall rating – 2.5 stars

Egg Salad BLTs

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.

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
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 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.

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
Yield:  4 servings (serving size: 1 sandwich)

CALORIES 371 (28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g


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