Egg Salad BLTs

A combination of two favorite sandwiches, these Egg Salad BLTs take an easy, tasty egg salad and combine it with the popular BLT sandwich for an easy lunch or dinner idea.

Course Sandwiches

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings sandwiches

Calories 540kcal

Author Deborah Harroun

Ingredients

1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons chopped green onions
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon lemon zest
8 large hard boiled eggs
8 slices thick sliced sandwich bread
4 slices thick cut bacon cooked and cut in half
8 slices of tomato
Green lettuce leaves

Instructions

Combine the mayonnaise, sour cream, green onions, mustard, salt, paprika and black pepper in a large bowl.
Roughly chop the boiled eggs. Add the eggs to the bowl with the mayonnaise mixture and gently stir to combine.
Toast the bread, if desired.
Place 4 pieces of the bread on a cutting board or work surface. Divide the egg mixture evenly between the pieces of bread. Top with 2 bacon pieces, 2 slices of tomato and some lettuce. Top with the remaining bread slices.
Serve the sandwiches immediately.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition