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
BLT SALAD
This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!
Provided by D. L. Mooney
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
- In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
- Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Nutrition Facts : Calories 421 calories, Carbohydrate 14.8 g, Cholesterol 39.5 mg, Fat 35.1 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 7.5 g, Sodium 906.7 mg, Sugar 3.7 g
BLT EGG BAKE
BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. -Priscilla Detrick, Catoosa, Oklahoma
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
Nutrition Facts : Calories 594 calories, Fat 42g fat (16g saturated fat), Cholesterol 251mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
BLT EGG SALAD CROISSANT
A wonderful twist to egg salad - add cooked crumbled bacon and serve on a croissant with lettuce and tomato. Really good!
Provided by Marie
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together eggs, celery, mayonnaise and salt and pepper.
- Fold in bacon.
- Place 1/2 cup egg salad on each croissant half.
- Top with lettuce and tomato and replace top half of croissant.
Nutrition Facts : Calories 425.3, Fat 26.5, SaturatedFat 10.1, Cholesterol 361.3, Sodium 808.3, Carbohydrate 31.9, Fiber 1.6, Sugar 8.7, Protein 14.3
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- 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.
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4.7/5 (7)Total Time 12 minsCategory SandwichesCalories 130 per serving
- Gently combine all ingredients (except optional greens, and bread or crackers) in a medium bowl. Taste and adjust salt level as needed (see note).
- Serve egg salad on whole grain bread or toast with baby spinach or other greens for sandwiches, or in large lettuce leaves or on a bed of greens for salads. Alternately, serve with whole grain crackers for dipping.
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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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