Description
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.
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
Instructions
- 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.
- 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.
- Layer egg salad and lettuce between 2 slices of bread to make each sandwich.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 6