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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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To lighten up this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a zesty edge. Courtesy of Cooking Light. (Recipe includes time to hard-boil eggs.) Ingredients:
1/4 cup fat-free mayonnaise |
3 tablespoons green onions, thinly sliced |
3 tablespoons reduced-fat sour cream |
2 teaspoons dijon mustard, whole-grain |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon lemon rind, grated |
8 large eggs, hard-boiled |
8 slices sandwich bread, toasted |
4 slices bacon, cooked and cut in half crosswise (i used center-cut) |
8 slices tomatoes |
4 large boston lettuce leaves |
Directions:
1. Combine first 6 ingredients in a medium bowl, stirring well.
2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use.
3. Coarsely chop remaining egg whites and whole eggs.
4. Add eggs to mayonnaise mixture; stir gently to combine.
5. Arrange 4 bread slices on a work surface.
6. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices and 1 lettuce leaf.
7. Top with remaining bread slices and serve.
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