Egg Salad Blt - cooking recipe

Ingredients

1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 slices peasant bread or 8 slices firm sandwich bread, toasted
4 slices center-cut bacon, slices cooked and cut in half crosswise
8 slices tomatoes
4 large lettuce leaves

Preparation

Combine first 6 ingredients in a medium bowl, stirring well.
Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
Enjoy!