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Egg Salad and Bacon Sandwiches

Featured in the Honolulu Star-Advertiser on March 23, 2016.

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Ingredients:

Egg Salad and Bacon Sandwiches

  • 8 eggs, boiled and chopped
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup low-fat sour cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 green onions, minced
  • 4 teaspoons freshly squeezed lemon juice
  • 2 teaspoon Dijon mustard
  • 2 pinches lemon zest
  • Salt and pepper, to taste
  • 8 slices bacon, cooked until crisp
  • 8 slices ciabatta bread (about 1 ounce each)
  • Olive oil for toasting bread

Directions:

  1. Combine all ingredients (except the bacon and bread) in a large mixing bowl and toss until blended.
  2. Season to taste with salt and pepper.
  3. Lightly brush bread with oil.
  4. Toast bread in a hot skillet.

Picnic idea:

  1. Store egg salad in individual containers and package with the toasted ciabatta slices and bacon.
  2. Assemble when ready to eat.
  3. Makes 8 open-face sandwiches or 4 servings.

Approximate Nutrient Analysis per serving (not including olive oil or salt to taste):
420 calories, 20 g fat, 7 g saturated fat, 400 mg cholesterol, 1100 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein

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