I was really excited to start cooking again after being away on my honeymoon, so I started it off with a nice lunch recipe. It was pretty tasty and very easy to put together. My camera battery was dead, so I took a picture with my cell phone. I’m such a nerd! haha!!
Egg Salad BLTs
Cooking Light April 2007
¼ cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
½ teaspoon freshly ground black pepper
¼ teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices (1/4-inch-thick) tomato
4 large Boston lettuce leaves
Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
Beer note: A basic guideline of pairing a beverage with food is “like with like,” and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. –Jeffery Lindenmuth
Yield: 4 servings (serving size: 1 sandwich)
Nutritional information per serving:
CALORIES 371 (28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g
MacGourmet Rating: 4 Stars