BLT Egg Salad
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.
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 3
Layer egg salad and lettuce between 2 slices of bread to make each sandwich.
NUTRITION FACT
Per Serving: 366 calories; protein 18.8g; carbohydrates 36g; fat 16.3g; cholesterol 380mg; sodium 831.4mg.
