Bacon and eggs can easily be for lunch or dinner, as this sandwich recipe proves. It's like and egg salad sandwiches meets a BLT!

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Ingredients

Directions

  • In a large bowl combine Hard-Boiled Eggs and green onions. Stir in next six ingredients (through pepper). Spread egg salad on four of the bread slices. Top with lettuce, bacon, and remaining bread slices.

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Greek-Style Egg Salad Sandwiches

Prepare as directed, except omit mustard, pickle relish, dill, and bacon. Stir 1 cup crumbled feta cheese, 1/2 cup finely chopped seeded tomato, and 1/4 cup sliced pitted ripe olives into egg mixture. Makes 4 sandwiches.Per sandwich: 504 cal., 32 g total fat (11 g sat. fat; 0 g trans fat), 412 mg chol., 1023 mg sodium, 31 g carbo., 3 g fiber, 7 g sugar, 24 g pro.

Tip

To cut carbs, serve as open-face sandwiches. Or make into lettuce wraps, dividing egg salad among romaine, butterhead (Boston or bibb), or iceberg lettuce leaves.

Nutrition Facts

479 calories, 30 g fat (11 g saturated fat, 9 g polyunsaturated fat, 10 g monounsaturated fat), 412 mg cholesterol, 1023 mg sodium, 31 g carbohydrates, 2 g fiber, 5 g sugar, 24 g protein.

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