Cooking Light APRIL 2007
Egg Salad BLTs
Cooking Light APRIL 2007
Combine crunchy bacon, creamy egg salad, and fresh tomatoes for a quick sandwich. To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.
- Yield: 4 servings (serving size: 1 sandwich)
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Ingredients
- 1/4 cup fat-free mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
- 8 hard-cooked large eggs
- 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
Egg Salad BLTs2 of 6
- 4 center-cut bacon slices, cooked and cut in half crosswise
- 8 (1/4-inch-thick) slices tomato
- 4 large Boston lettuce leaves
Egg Salad BLTs3 of 6
Preparation
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.
Egg Salad BLTs4 of 6
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
Cooking Light APRIL 2007Egg Salad BLTs
Cooking Light APRIL 2007
Combine crunchy bacon, creamy egg salad, and fresh tomatoes for a quick sandwich. To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.
- Yield: 4 servings (serving size: 1 sandwich)
- Egg Salad BLTs2 of 6
Ingredients
- 1/4 cup fat-free mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
- 8 hard-cooked large eggs
- 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
Egg Salad BLTs3 of 6
- 4 center-cut bacon slices, cooked and cut in half crosswise
- 8 (1/4-inch-thick) slices tomato
- 4 large Boston lettuce leaves
Egg Salad BLTs4 of 6
Preparation
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
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