Egg Salad Blt

• 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 fresh ground black pepper
• 1/4 teaspoon grated lemon rind
• 8 hard-cooked large eggs
• 8 slices peasant bread or 8 slices firm sandwich bread, toasted
• 4 slices center-cut bacon, slices cooked and cut in half crosswise
• 8 slices tomatoes
• 4 large lettuce leaves

1. Combine first 6 ingredients in a medium bowl, stirring well.
2. Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine.
3. 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.
4. Enjoy!

mayonnaise, green onions, sour cream, wholegrain, fresh ground black pepper, lemon rind, eggs, bread, center, tomatoes, lettuce leaves

Taken from www.food.com/recipe/egg-salad-blt-377625 (may not work)