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BLT Egg Salad

"Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves."

Ingredients :

• 12 eggs
• 3/4 cup reduced-fat mayonnaise
• 1/3 cup shredded Cheddar cheese
• 2 green onions, chopped
• 2 teaspoons yellow mustard
• 1/2 teaspoon ground black pepper
• 4 strips cooked bacon, crumbled
• 6 grape tomatoes, halved
• 6 lettuce leaves
• 12 slices bread

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

• Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
• Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
• Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Notes :

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