Egg Salad Blts Recipes
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.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 36 g, Cholesterol 380 mg, Fat 16.3 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 831.4 mg, Sugar 9.4 g
EGG SALAD BLT
Two of my favorite sandwiches made into one! What could be better than that! This can be made lighter by removing a bit of the egg yolk. Delicious sandwich! Found on Cooking Light.com
Provided by kittycatmom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in a medium bowl, stirring well.
- Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine.
- Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
- Enjoy!
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From tasteandtellblog.com
Cuisine AmericanTotal Time 25 minsCategory SandwichesCalories 540 per serving
- Combine the mayonnaise, sour cream, green onions, mustard, salt, paprika and black pepper in a large bowl.
- Roughly chop the boiled eggs. Add the eggs to the bowl with the mayonnaise mixture and gently stir to combine.
- Place 4 pieces of the bread on a cutting board or work surface. Divide the egg mixture evenly between the pieces of bread. Top with 2 bacon pieces, 2 slices of tomato and some lettuce. Top with the remaining bread slices.
EGG SALAD BLTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (21)Calories 371 per serving
- Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
- Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
- Beer note: A basic guideline of pairing a beverage with food is "like with like," and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. --Jeffery Lindenmuth
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Servings 4Estimated Reading Time 7 minsCategory BreakfastTotal Time 30 mins
- Place into a mixing bowl. Crumble the bacon and add along with the shredded lettuce and tomatoes.
- Whisk together the mayonnaise, lemon juice, and onion powder. Season to taste with salt and pepper. Fold this dressing gently into the egg mixture.
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From thedailymeal.com
4/5 (1)Estimated Reading Time 1 minServings 4Calories 857 per serving
- In a medium bowl using a fork and knife, quarter each of the eggs and then continue to slice through them until they're broken down into little pieces. Add the mayonnaise and mustard and stir with a fork, lightly mashing as you go. You want the egg yolk and the mayonnaise-mustard to become a cohesive binder for your egg salad, so continue to mix until you get this result. Next add the celery, chives, and lemon juice, and mix to combine. Season with salt and pepper to taste, and then gently fold in the diced avocado. Refrigerate the egg salad until ready to use.
- To assemble, divide the egg salad evenly among the bottom pieces of the baguette. Top each piece with 2 slices of tomato, a couple of slices of bacon, and a slice of lettuce. Add the top half of the baguette and serve.
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- Cover a sheet pan with foil then place a cooling rack on top. Lay bacon strips on top of cooling rack then place baking sheet into a cold oven and preheat to 375 degrees. Let bacon bake as the oven warms up, then continue baking until bacon is crispy. Chop when cool enough to handle then set aside. Alternatively you could microwave bacon between paper towels until crisp.
- Meanwhile, fill a medium-sized bowl with ice then water and set aside. Add eggs to a 2 or 3-quart saucepan then cover with water 1" above the tops. Bring water to a boil then place a lid on top and remove pan from heat. Let sit for 11 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool. Peel eggs then chop and add to a large bowl.
- To the chopped eggs add the mustard, paprika, mayonnaise, salt, pepper, and lemon juice to taste (I used about 1 teaspoon) then stir to combine. Add green onions then stir to combine.
- Scoop 1/3 of the egg salad into the bottom of each mason jar then top with 1/3 of the tomatoes, 1/3 of the bacon, and then fill the to the top with arugula. Screw on lids then store in the refrigerator for up to 4 days.
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- Chop egg whites. Dice remaining ½ of the avocado. Stir egg whites and avocado into the egg yolk mixture.
- Top each flatbread with lettuce, tomato slices, 2 slices of bacon and the avocado egg salad mixture.
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From modifryed.com
3/5 (1)Category Different, Main, Meat, SaladServings 4Total Time 1 hr 5 mins
- In a small pot, add eggs and fill with cold water, until eggs are completely submerged. Once the water has come to a soft boil, soft boil for 1 minute. Turn heat off, cover, and let sit for 12 minutes. Rinse with cold water and peel.
- In a large mixing bowl, add hard boiled eggs, mayonnaise, onion, celery, salt, pepper, dijon, relish, tabasco, and paprika. Mix until smooth, leaving small chunks of eggs.
- Layer romaine, tomatoes, bacon, and deviled egg mixture on a piece of toast. Cover with another piece of toast, and repeat. Enjoy!
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