Egg Salad Blt
Elevate your lunchtime routine with this irresistible Egg Salad BLT, a delicious mashup of creamy egg salad and the classic bacon, lettuce, and tomato sandwich. Featuring perfectly hard-boiled eggs mixed with tangy Dijon mustard and rich mayonnaise, this sandwich delivers a creamy, savory filling that’s balanced by crispy bacon, fresh lettuce, and juicy tomato slices. Toasted buttered bread adds a golden, crunchy exterior, ensuring every bite is packed with texture and flavor. Ready in just 30 minutes, this recipe combines comfort food vibes with a gourmet twist, making it a go-to for everything from casual lunches to backyard picnics.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Bacon
- 4 large Lettuce leaves
- 2 medium Tomatoes
- 8 pieces Bread slices
- 2 tablespoons Butter
Instructions
1. Place the eggs into a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
2. After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and roughly chop them.
3. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper. Stir until well mixed. Set the egg salad aside.
4. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain it on a plate lined with paper towels.
5. Wash and dry the lettuce leaves, and slice the tomatoes into 1/4-inch thick rounds.
6. Lightly butter one side of each bread slice. Toast the buttered side in a skillet or toaster until golden brown, about 2-3 minutes per side.
7. To assemble each sandwich, start with one slice of toasted bread (buttered side facing out). Layer a large leaf of lettuce, a few slices of tomato, 2 slices of crispy bacon, and a generous scoop of egg salad. Top with another slice of toasted bread (buttered side facing out).
8. Repeat with the remaining ingredients to make 4 sandwiches.
9. Slice the sandwiches in half and serve immediately. Enjoy your Egg Salad BLT!
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.0 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 521 mg | 40% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
