Egg Salad Blts
Elevate your lunch game with these irresistible Egg Salad BLTs, a delightful twist on the classic bacon, lettuce, and tomato sandwich. This recipe combines creamy, flavorful egg salad—featuring hard-boiled eggs, tangy Dijon mustard, and a hint of smoked paprika—with crispy bacon, fresh lettuce, and juicy tomato slices. All of this is layered between golden, buttery toasted bread, creating a satisfying and flavorful bite every time. Perfect for a quick yet indulgent meal, these sandwiches come together in just 30 minutes and serve up a delicious balance of textures and tastes. Ideal for brunch gatherings, casual lunches, or a creative way to enjoy egg salad, these BLTs are sure to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.333333 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Smoked paprika
- 8 pieces Bacon strips
- 8 slices Sliced bread (white, whole wheat, or sourdough)
- 2 tablespoons Butter
- 4 pieces Lettuce leaves
- 1 large Tomato (sliced)
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and allow them to cool for 5 minutes. Peel and chop the eggs into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, ground black pepper, and smoked paprika. Stir until well combined. Set aside.
In a skillet over medium heat, cook the bacon strips until crispy, about 8-10 minutes, turning occasionally. Remove and place them on a paper towel-lined plate to drain excess grease.
Butter one side of each slice of bread. Heat a skillet or griddle over medium heat and toast the buttered side of the bread until golden brown, about 2-3 minutes. Remove from heat.
Assemble the sandwiches: Lay a piece of toasted bread (toasted side up) on a plate. Add a layer of lettuce, sliced tomato, two strips of crispy bacon, and a generous scoop of egg salad. Top with another slice of toasted bread (toasted side down).
Cut the sandwich in half if desired and serve immediately. Repeat with the remaining ingredients to make additional sandwiches.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1331 mg | 444% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 21.1 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 608 mg | 47% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1539 mg | 33% | |
*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.
