BLT Egg Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 366 Calories

Ingredients

• 12 eggs
• ½ teaspoon ground black pepper
• ⅓ cup shredded Cheddar cheese
• 2 green onions, chopped
• 12 slices bread
• 2 teaspoons yellow mustard
• 6 lettuce leaves
• 6 grape tomatoes, halved
• ¾ cup reduced-fat mayonnaise
• 4 strips cooked bacon, crumbled

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Layer egg salad and lettuce between 2 slices of bread to make each sandwich.