Egg Salad BLTs
35 mins (prep 15, cooking 20)
11 ingredients
4 servings
To lighten up this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a zesty edge. Courtesy of Cooking Light. (Recipe includes time to hard-boil eggs.)

Categories:  <-60-mins , lunch~snacks , sandwich , egg , eggs~dairy , time-to-make ,
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Serving Size (21.56 g)
Servings 4
Amount per Serving
Calories 4.65 Calories from Fat 1.35
% Daily Value *
Total Fat 0.15g 0.93%
Saturated Fat 0.02g 0.32%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 29.64mg 4.94%
Total Carbohydrate 0.77g 1.02%
Dietary Fiber 0.28 g 4.5%
Sugars 0.57 g %
Protein 0.22g 1.72%
Vitamin A 445.45IU% Vitamin C 1.52mg%
Calcium 7.2mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free mayonnaise, reduced-fat sour cream, fresh ground black pepper, lemon rind, large eggs, slices sandwich bread, slices bacon, boston lettuce leaves, large