BLT Egg Salad

Recipesfull introduces to you: Sandwich Recipes. (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.

Brief

Prep 15 mins

Cook: 5 mins

Additional: 10 mins

Total: 30 mins

Servings: 6

Yield: 6 sandwiches

BLT Egg Salad

Ingredients

12 eggs

¾ cup reduced-fat mayonnaise

⅓ cup shredded Cheddar cheese

2 green onions

chopped

2 teaspoons yellow mustard

½ teaspoon ground black pepper

4 strips cooked bacon

crumbled

6 grape tomatoes

halved

6 lettuce leaves

12 slices bread

Neat Sloppy Joes

Lunch

Directions

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.

Nutritional Information

BLT Egg Salad

Servings Per Recipe:6

Calories: 365.7

% Daily Value *

Protein: 18.8g 38%

Carbohydrates: 36g 12%

Dietary Fiber: 1.8g 7%

Sugars: 9.4g

Fat: 16.3g 25%

Saturated Fat: 5.1g 26%

Cholesterol: 380mg 127%

Vitamin A Iu: 796.6IU 16%

Niacin Equivalents: 6.3mg 49%

Vitamin B6: 0.2mg 14%

Vitamin C: 4.7mg 8%

Folate: 114.1mcg 29%

Calcium: 192.7mg 19%

Iron: 4mg 22%

Magnesium: 30.7mg 11%

Potassium: 268.8mg 8%

Sodium: 831.4mg 33%

Thiamin: 0.2mg 19%

Calories From Fat: 146.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.