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
This is easily my favorite egg salad recipe! I use my mushroom press to chop the eggs, slice them one way and turn just a bit and slice again. So fast and easy.
The lemon zest in the egg salad makes it the best egg salad I’ve had. Ever. It’s amazing how something so simple makes such a difference.
I usually just add crumbled bacon and chopped tomato right into the egg salad and serve it on toast. This is so much prettier! LOL, my family is going to wonder why I’ve turned all fancy on them when I do it this way next time. 😉
These were sooo yummy! I also made them for dinner with left over Died Easter Eggs! We loved it and I shared it on my blog! Hope that’s ok.
Stacey
p.s. I have asked for your cookbook for Mothers Day! I’m so excited!
This looks incredible! I had never thought to add lemon zest or a little vinegar to egg salad. I can’t wait to make these sandwiches.
I made this tonight for dinner- super yum! Thanks for sharing all your wonderful recipes!! I was SO sick of the same 5 or 6 things every week and I'm having fun menu planning off your blog 😀