These Egg Salad BLTs are what I call “grown-up egg salad sandwiches.” I used to love egg salad as a kid, but as I got older something about the heavy mayo goop just turned me off. That is until I tried this version. It’s a bit lighter than your average egg salad and it has an unexpected ingredient: lemon zest. The lemon gives it a bright, fresh, flavor you don’t expect, but it compliments everything so well. So don’t leave it out! Plus, this has bacon on it. And what meal isn’t better with bacon?? It’s easy to whip up, so give it a shot.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Sour cream
- Salt and pepper
- Lemon zest
- Green onions
- Rolls – Or firm sandwich bread, toasted.
- Cooked bacon
- Tomatoes
- Lettuce
- White vinegar – Optional, for extra tang.
How to Make Egg Salad BLT’s
- Combine some mayo, sour cream, Dijon mustard, salt, pepper, and lemon in a medium bowl. If you like things extra tangy, feel free to add a splash of white vinegar. Stir to combine well.
- Coarsely chop some hard boiled eggs and add to the mayo mixture. Stir gently to combine.
- Arrange rolls or bread on work surface and top each with egg salad, a couple of slices of cooked bacon, a couple of tomato slices, a lettuce leaf, and the top of the roll/ another slice of bread. Serve immediately.
Storing and Other Tips
- Whole sandwiches are best enjoyed fresh, but you can definitely store the components separately in the fridge and assemble additional sandwiches as desired.
- Store egg salad in an airtight container in the fridge and enjoy within 3-5 days for best results.
Frequently Asked Questions
These BLTs are best enjoyed within an hour or so of assembly. But you can absolutely make the egg salad, cook the bacon, and prep your veggies ahead of time!
Sure. Finely diced celery, pickles, or herbs would make great additions.
Egg Salad BLTs
Ingredients
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 2 teaspoons Dijon mustard
- 3 tablespoons thinly sliced green onions
- ¼ teaspoon lemon zest
- 1 dash salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon white vinegar optional, for extra tang
- 8 hard boiled eggs
- 4 Rolls (or 8 slices peasant bread/firm sandwich bread), toasted
- 8 bacon slices cooked
- 8 slices tomato
- 4 large lettuce leaves
Instructions
- Combine mayo, sour cream, Dijon, green onions, lemon zest, salt, pepper, and vinegar (if using) in a medium bowl. Stir to combine well.
- Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
- Arrange rolls or bread on work surface. Top each bread slice with about ½ cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.
Notes
- Whole sandwiches are best enjoyed fresh, but you can definitely store the components separately in the fridge and assemble additional sandwiches as desired.
- Store egg salad in an airtight container in the fridge and enjoy within 3-5 days for best results.
Questions & Reviews
HWFA-
Scallions and green onions are the same thing! So if you ever see either one in a recipe it's talking about the same thing.
This is going to be our Easter dinner this year for sure. What could be better … using up eggs and easy!!?
If you happen to see this … wondering if there is a difference between scallions and green onions? I've seen a few recipes lately for scallions and your egg salad reminded me I was never able to find them in the grocery store. I've always just substituted green onions but started wondering if there may be a better way? Since you are my new cooking resource I figured you gals would know if there is something to it.
LOVE the blog … Happy Easter 🙂
Hey Sara, we tried this today, and they turned out great! Thanks for the help and idea.
Sara, I love this blog! I blog stalked you through Erika’s blog. I’ve been bad about cooking since having the baby but your blog is motivating me and giving me ideas.
This was so good! I had to go the store that day and picked up the stuff to make it. Yum!!!
eric, you lucky bumb…i hope i’m lucky enough to find a wife who makes spectacular dishes for her blog, and then lets me devour them once the pictures are taken!
Yum, I made this tonight! I tried it before and think I must’ve left something out on accident, because it was much better tonight!!
very good meal, I actually ate the one from the pictures…
That looks really yummy! I have a great egg salad recipe that I really love, but I’ll definitely have to try this one.
So, I’m such a slacker..this is the first time I’ve checked your blog. But it looks fantastic!
And I’ll definitely have to try this recipe. We had BLTs for our Easter dinner you know… 🙂