All of you who have hard-boiled eggs in your fridge from Easter, this one’s for you!
This is what I call a grown-up egg salad sandwich. I used to love egg salad as a kid, but as I got older something about the heavy mayo goop just turned me off. That is until I tried this version. It’s a bit lighter than your average egg salad and it has an unexpected ingredient; lemon zest. The lemon gives it a bright, fresh, flavor you don’t expect, but it compliments everything so well. So don’t leave it out! Plus, this has bacon on it. And what meal isn’t better with bacon?? It’s easy to whip up, so give it a shot.
recipe adapted from Cooking Light
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves
3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.