Egg Salad BLT

Staff Writer
Egg Salad BLT
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
857
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 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
  • 1 avocado, diced
  • 8 slices tomato
  • 1/2 Pound cooked bacon
  • 4 pieces lettuce
  • 1 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. 

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.

Nutritional Facts

Total Fat
52g
80%
Sugar
7g
N/A
Saturated Fat
13g
66%
Cholesterol
290mg
97%
Protein
40g
80%
Carbs
58g
19%
Vitamin A
137µg
15%
Vitamin B12
1µg
22%
Vitamin B6
0.5mg
27.1%
Vitamin C
15mg
25%
Vitamin D
1µg
N/A
Vitamin E
2mg
12%
Vitamin K
30µg
37%
Calcium
111mg
11%
Fiber
7g
27%
Folate (food)
140µg
N/A
Folate equivalent (total)
246µg
62%
Folic acid
63µg
N/A
Iron
6mg
33%
Magnesium
80mg
20%
Monounsaturated
21g
N/A
Niacin (B3)
12mg
59%
Phosphorus
539mg
77%
Polyunsaturated
12g
N/A
Potassium
934mg
27%
Riboflavin (B2)
0.9mg
55.5%
Sodium
2024mg
84%
Thiamin (B1)
1mg
64.8%
Zinc
4mg
27%

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