Egg Salad BLTs
These classic egg salad BLTs are delicious any time of the year, but they are an especially fantastic way to use up extra hard boiled eggs around Easter!
Servings sandwiches
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.
Nutrition
Serving: 1sandwich, Calories: 641kcal, Carbohydrates: 38g, Protein: 25g, Fat: 43g, Saturated Fat: 12g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 413mg, Sodium: 847mg, Potassium: 419mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2875IU, Vitamin C: 13mg, Calcium: 88mg, Iron: 13mg
Calories: 641kcal
Cost: $10
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