Egg Salad BLT's
These classic egg salad BLTs are delicious any time of the year, but they are an especially fantastic way to use up extra hard boiled eggs around Easter!
Ingredients
- 1/4 cup mayonnaise
- 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
- *if you like it extra tangy add a teaspoon of vinegar, too
Instructions
- Combine mayo, sour cream, green onions, Dijon, salt, pepper, and lemon in a medium bowl. Stir to combine well.
- Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
- 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.
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