Photo: Anna Pelzer
Egg Salad BLT
10 ingredients
15 min
2
openrecipes
Looking for a way to use up all those eggs you dyed for Easter? This is the perfect recipe, made using two family favorite sandwiches … egg salad and BLT.
Estimated Nutrition (whole recipe, rough)
616
Calories
25g
Protein
10g
Fat
104g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Hard-boiled Eggs, Peeled And Chopped
- 4 Tablespoons Mayonnaise
- 1 Tablespoon Yellow Mustard
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- 1 whole Dill Pickle, Chopped (1 Should Yield 2 Tablespoons)
- 4 slices Bread, Toasted
- 4 slices Bacon; Cooked Crisp
- 4 whole Lettuce Leaves
- 1 whole Tomato, Sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes