BLT Egg-Salad Sandwich
A fresh, satisfying twist on classic egg salad inspired by a BLT. Creamy egg salad is layered with crispy bacon, juicy tomatoes, crunchy lettuce, and toasted whole-grain bread for a protein-packed sandwich that works for lunch, meal prep, or an easy weeknight meal.
Ingredients
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon
8 slices whole-grain sandwich bread
1 cup shredded romaine lettuce
1 medium tomato, thinly sliced
1 tablespoon chopped fresh chives
Preparation
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10–11 minutes.
- Transfer the eggs to an ice bath and let cool for at least 5 minutes. Peel and roughly chop the eggs.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and let cool before chopping into small pieces.
- In a bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Fold the chopped eggs, chopped bacon, and chives into the dressing until evenly combined.
- Toast the bread until lightly golden and crisp.
- Layer the shredded lettuce and sliced tomato onto four slices of toasted bread. Top each with the egg salad and finish with the remaining slices of bread.
- Slice the sandwiches in half and serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 sandwich |
|---|---|
| Calories | 390 kcal |
| Fat | 20g |
| Saturated Fat | 6g |
| Cholesterol | 295mg |
| Sodium | 700mg |
| Carbohydrates | 32g |
| Dietary Fiber | 5g |
| Protein | 24g |
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