BLT Egg Salad recipe

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Ingredients

12 eggs
¾ cup reduced-fat mayonnaise
⅓ cup shredded Cheddar cheese
2 green onions, chopped
2 teaspoons yellow mustard
½ teaspoon ground black pepper
4 strips cooked bacon, crumbled
6 grape tomatoes, halved
6 lettuce leaves
12 slices bread

Nutrition Info

365.7 calories
carbohydrate: 36 g
cholesterol: 380 mg
fat: 16.3 g
fiber: 1.8 g
protein: 18.8 g
saturatedFat: 5.1 g
servingSize: -
sodium: 831.4 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.

  2. Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.

  3. Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Recipe Yield

6 sandwiches

Recipe Note

Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.

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