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Tuesday, May 12, 2015

Egg Salad BLT


Sometimes I get cravings for the strangest things. When I developed this recipe I had been craving a BLT for a few nights, but we didn't have any of the ingredients to make one. Before bed, I was telling Dave that I was going to add the BLT ingredients to the shopping list so that I could make one and the idea for an egg salad BLT popped into my head. I suggested it to Dave, he was skeptical, but I was already planning everything out.

A Vegetarian & Cooking original.

This recipe will make about 4-6 sandwiches, depending on how much egg salad you use on each.

Ingredients:
-2 green onions, diced
-3 tablespoons plain greek yogurt
-1 1/2 teaspoons hot sauce
-1/4 teaspoon freshly ground black pepper
-1/8 teaspoon kosher salt
-6 hard-cooked large eggs, chopped
-Italian Bread, toasted
-Lettuce
-Tomato
-Vegan Bacon, cooked

To make the egg salad combine the first six ingredients. I like to use hot sauce to add a little zing and Greek yogurt for the flavor -- however, you could sub mayonnaise for the Greek yogurt and leave the hot sauce out if you'd like.

Build the sandwich by adding some egg salad to a toasted slice of Italian bread, followed by as much lettuce, tomato and vegan bacon as you'd like to add.




These were a little difficult to eat, because there was so much filling in the sandwich and with the bread being toasted and inflexible, it was difficult to keep all of the filling inside. This sandwich had a lot of good elements though. The lettuce and tomato added a fresh note, the vegan bacon and egg salad went together well. I also like to add mayo to my BLT's so the egg salad helped to mimic that flavor. We were able to make four sandwiches out of this recipe, if you used less egg salad on your sandwiches, you could probably stretch it to six. 

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