Egg Salad BLTs

• 14 cup fat-free mayonnaise
• 3 tablespoons green onions, thinly sliced
• 3 tablespoons reduced-fat sour cream
• 2 teaspoons Dijon mustard, whole-grain
• 12 teaspoon fresh ground black pepper
• 14 teaspoon lemon rind, grated
• 8 large eggs, hard-boiled
• 8 slices sandwich bread, toasted
• 4 slices bacon, cooked and cut in half crosswise (I used center-cut)
• 8 slices tomatoes
• 4 large boston lettuce leaves

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.

mayonnaise, green onions, sour cream, mustard, ground black pepper, lemon rind, eggs, bread, bacon, tomatoes, boston lettuce leaves

Taken from www.food.com/recipe/egg-salad-blts-219470 (may not work)