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Egg Salad BLTs

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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.)”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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