Egg Salad BLTs

To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 1/4  cup  fat-free mayonnaise
• 3  tablespoons  thinly sliced green onions
• 3  tablespoons  reduced-fat sour cream
• 2  teaspoons  whole-grain Dijon mustard
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  grated lemon rind
• 8  hard-cooked large eggs
• 8  (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
• 4  center-cut bacon slices, cooked and cut in half crosswise
• 8  (1/4-inch-thick) slices tomato
• 4  large Boston lettuce leaves

Preparation

Combine first 6 ingredients in a medium bowl, stirring well.

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

Nutritional Information

Calories:

371 (28% from fat)

Fat:

11.7g (sat 4.1g,mono 4.4g,poly 1.4g)

Protein:

21.9g

Carbohydrate:

44g

Fiber:

2.4g

Cholesterol:

329mg

Iron:

4mg

Sodium:

892mg

Calcium:

70mg