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.
Ingredients
- eggs: 12 piece
- reduced-fat mayonnaise: 0.75 cup
- cheddar cheese: 0.33333 cup (shredded)
- green onions: 2 piece (chopped)
- yellow mustard: 2 tsp
- ground black pepper: 0.5 tsp
- strips cooked bacon, crumbled: 4 piece
- grape tomatoes: 6 piece (halved)
- lettuce leaves: 6 piece
- slices bread: 12 piece
Metric Conversion
Stages of cooking
-
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.
-
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.
-
Layer egg salad and lettuce between 2 slices of bread to make each sandwich.
