BLT Egg Salad

BLT Egg Salad
  • PREP TIME
    15 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    10

Elevate your classic egg salad with the irresistible flavors of a BLT. This grown-up sandwich combines two beloved favorites into a symphony of taste and texture. For a lighter, low-carb option, skip the bread and serve this delightful salad in crisp lettuce cups.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    380 mg
  • Fiber
    2 g
  • Protein
    19 g
  • Saturated Fat
    5 g
  • Sodium
    831 mg
  • Sugar
    9 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
10 mins

Place eggs in a large saucepan and cover with cold water, ensuring the water level is about an inch above the eggs. Bring to a rolling boil over medium-high heat, then immediately cover the pot, remove from the heat, and let stand for 10 minutes. (10 minutes)

02

Step
5 mins

Drain the eggs and immediately rinse under cold running water until they are cool enough to handle. Gently peel the eggs and coarsely chop. (5 minutes)

03

Step
3 mins

In a large bowl, combine the chopped eggs with mayonnaise, Cheddar cheese, green onions, mustard, and black pepper. Gently stir until all ingredients are evenly combined. (3 minutes)

04

Step
2 mins

Fold in the crumbled bacon and halved grape tomatoes, being careful not to overmix. (2 minutes)

05

Step
2 mins

To assemble the sandwiches, layer a generous amount of the BLT egg salad and fresh lettuce leaves between two slices of bread. Serve immediately and enjoy! (2 minutes)

For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the egg salad mixture.
If you prefer a tangier flavor, substitute a tablespoon of the mayonnaise with plain Greek yogurt or sour cream.
To prevent the bread from becoming soggy, you can lightly toast the bread slices before assembling the sandwiches.
Feel free to experiment with different types of bread, such as sourdough, whole wheat, or croissants.
This egg salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. However, it's best to add the bacon and tomatoes just before serving to maintain their texture and flavor.

Ellsworth Mclaughlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Missouri Baumbach

    I've made this recipe several times now, and it's always a hit! The bacon and tomatoes add such a delightful burst of flavor.

  • Madelyn Feest

    I loved the low-carb suggestion of serving it in lettuce leaves. It's a perfect light and refreshing lunch option.

  • Harry Champlin

    This recipe is a game-changer! The BLT twist takes egg salad to a whole new level of deliciousness. My family devoured it!

  • Berniece Kuhic

    Easy to follow instructions and the result was amazing. I added a bit of avocado for extra creaminess.

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