Egg Salad BLT

Egg Salad BLT
Staff Writer

Jane Bruce

I love egg salad, and while I usually like to enjoy it all on its own, this time I served it as a an additional component to a classic BLT sandwich. I layered bacon, lettuce, and tomato on a baguette with my basic egg salad recipe, but I added one surprise: avocado. 

4
Servings
314
Calories Per Serving
Deliver Ingredients

Ingredients

  • hard-boiled eggs, peeled
  • 1/4  Cup  mayonnaise
  • 1  Tablespoon  spicy brown mustard
  • 1/2  Cup  finely diced celery
  • 2  Tablespoons  minced chives
  • 2  Teaspoons  lemon juice
  • avocado, diced
  • slices tomato
  • 1/2  Pound  cooked bacon
  • pieces lettuce
  • large baguette, cut in half and divided into 4 equal-sized pieces
  • Salt and pepper, to taste

Directions

In a medium bowl using a fork and knife, quarter each of the eggs and then continue to slice through them until they're broken down into little pieces. Add the mayonnaise and mustard and stir with a fork, lightly mashing as you go. You want the egg yolk and the mayonnaise-mustard to become a cohesive binder for your egg salad, so continue to mix until you get this result. Next add the celery, chives, and lemon juice, and mix to combine. Season with salt and pepper to taste, and then gently fold in the diced avocado. Refrigerate the egg salad until ready to use. 

To assemble, divide the egg salad evenly among the bottom pieces of the baguette. Top each piece with 2 slices of tomato, a couple of slices of bacon, and a slice of lettuce. Add the top half of the baguette and serve. 

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
68mg
23%
Carbohydrate, by difference
8g
6%
Protein
24g
52%
Vitamin A, RAE
263µg
38%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
51mg
68%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
88mg
9%
Choline, total
63mg
15%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
71mg
22%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
273mg
39%
Selenium, Se
38µg
69%
Sodium, Na
1139mg
76%
Water
48g
2%
Zinc, Zn
2mg
25%

Egg Salad Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Salad Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.