Name: BLT Egg Salad
Cook time: 10 min
Total time: 30 min
Yield: Serves 2–4
Ingredients: 1 tablespoon cider vinegar; 2 tablespoons lemon juice; 1 large egg; 4 cups water; ½ teaspoon mustard powder; ½ teaspoon salt; lots of spring mix; ¼ teaspoon salt; 2 teaspoons extra-virgin olive oil; 1¼ cups light-tasting olive oil or avocado oil; ⅛ teaspoon ground black pepper; 12 large eggs; 1 seedless cucumber; 2 green or red bell peppers; 6 sun-dried tomato halves; 3 scallions; 6 strips nitrate-free bacon; 2–4 carrots

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

The classic bacon-lettuce-and-tomato sandwich was first mentioned in a cookbook in 1903, and its popularity grew after World War II when supermarkets sold the ingredients year-round. Egg salad has been on menus since the invention of mayonnaise in 1756 and when it became standard on lunch counter menus in the early 1900s, it was served on a bed of lettuce, not as a sandwich. In this recipe, we ditch the bread of the BLT and marry its crisp bacon, cool lettuce, and juicy tomatoes with the cr