BLT Egg Salad

5.0
(3)

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.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

Original recipe (1X) yields 6 servings

  • 12 eggs

  • ¾ cup reduced-fat mayonnaise

  • 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

Directions

  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.

  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.

  3. Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Nutrition Facts (per serving)

366 Calories
16g Fat
36g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 366
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 26%
Cholesterol 380mg 127%
Sodium 831mg 36%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 9g
Protein 19g 38%
Vitamin C 5mg 5%
Calcium 193mg 15%
Iron 4mg 22%
Potassium 269mg 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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