This BLT egg salad recipe will jazz up your egg salad by combining two classics, resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.
Ingredients
- 12 large eggs
- 0.75 cups reduced-fat mayonnaise
- 0.33 cups shredded Cheddar cheese
- 2 greens onions , chopped
- 2 teaspoons yellow mustard
- 0.5 teaspoons ground black pepper
- 4 stripss cooked bacon , crumbled
- 6 grapes tomatoes , halved
- 6 lettuces leaves
- 12 slices bread
Instructions
-
1
Place eggs in a large saucepan over medium heat and cover with 1 inch water. Bring to a boil, cover, remove from heat, and set aside in hot water for 10 minutes. Drain; run under cold water to stop the cooking. Peel eggs, then chop.
-
2
Gently fold eggs, mayonnaise, Cheddar cheese, green onions, mustard, and black pepper together in a large bowl until evenly mixed. Fold in bacon and tomatoes.
-
3
Place salad and lettuce between 2 bread slices to make a sandwich. Repeat with remaining salad, lettuce, and bread slices.
Nutrition Facts
Per serving
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