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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 366 calories; protein 18.8g; carbohydrates 36g; fat 16.3g; cholesterol 380mg; sodium 831.4mg.

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