Ingredients
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1/4 cup fat-free mayonnaise
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3 tablespoons green onions, thinly sliced
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3 tablespoons reduced-fat sour cream
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2 teaspoons Dijon mustard, whole-grain
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon lemon rind, grated
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8 large eggs, hard-boiled
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8 slices sandwich bread, toasted
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4 slices bacon, cooked and cut in half crosswise (I used center-cut)
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8 slices tomatoes
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4 large boston lettuce leaves
Instructions
- Combine first 6 ingredients in a medium bowl, stirring well.
- Cut 2 eggs in half lengthwise; reserve 2 yolks for another use.
- Coarsely chop remaining egg whites and whole eggs.
- Add eggs to mayonnaise mixture; stir gently to combine.
- Arrange 4 bread slices on a work surface.
- Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices and 1 lettuce leaf.
- Top with remaining bread slices and serve.