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Egg Salad BLTs

March 31, 2018 in Sandwiches - No Comments - 2 min read

ESS1

It’s the time of year where everywhere you go, you see eggs.  Last weekend, my husband and I were in Walla Walla and their local chocolate shop had large chocolate eggs, filled with candy.  My kids’ eyes were the widest I have ever seen them.

Yesterday, I was at my local craft store and saw a small, white tree used to hang cute, little, wooden Easter eggs.  It took a lot of will-power for me to walk away and not purchase it.  (But how cute would it look as a spring display?)

I plan on dying eggs with my kids tomorrow and instead of opting to make deviled eggs (which is my favorite egg dish and my usual go-to) with all the hard-boiled eggs, I will make these.  Change things up a bit.

ESS4

Think of your favorite BLT sandwich.  Now add egg salad.  Heavenly.  I like to have a really good sourdough bread with it, but any bread will do.  And cook your bacon in the oven.  That might sound a little strange, but it makes for a more even and just-right crispiness of each strip.  Just trust me on this one.  While you are getting all the other ingredients ready, pop the bacon in the oven and it’ll be cooked by the time you’re done.

You’ll love this twist on the summer BLT sandwich.  Enough that you may never go back.  Enjoy! xoxo

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Egg Salad BLTs

print recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Serves: 4

¼ mayonnaise (light is fine)

4 T thinly sliced green onions (green parts)

4 T sour cream (light is fine)

3 t Dijon mustard

½ t black pepper

pinch of salt

1 t grated lemon rind

8 hard-boiled eggs, coarsely chopped

8 slices bacon, cooked and cooled

sliced tomatoes

lettuce, torn

favorite sliced bread
Directions:

In a medium bowl, combine first 7 ingredients.  Add chopped eggs to mayonnaise mixture, stirring gently to combine.

Arrange bread slices on a cutting board.  Top each bread slice with egg mixture, bacon slices, tomato slices, and lettuce.  Place bread slice on top and cut in half. Serve immediately.

Store any leftovers in the fridge, in an airtight container, for up to 3 days.

NOTE:  I like to cook my bacon in the oven.  It tastes better and is more evenly cooked.  Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil.  Place a cooling rack on top of the foil. Line the bacon slices next to each other.  They shrink a bit when cooking, so they can be snug on the rack. Cook in the oven for 15-25 minutes, depending on the thickness of the bacon slices.  (Check it after 15 minutes to see if it needs more time.)

Recipe Source: Slightly adapted from Cooking Light

holly

Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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