Egg salad BLT sandwich

• Meat

  • 8 pieces Bacon

• Produce

  • 8 pieces Bibb lettuce
  • 3/4 tsp Dill weed, dried
  • 2 Red tomatoes, large

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 8 slices Whole wheat bread

Found on familyfoodonthetable.com

Description

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise (I use low-fat, see notes)
• 3/4 teaspoon dried dill weed (or 2 1/2 tablespoons fresh if you have it)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 pieces bacon
• 8 pieces bibb lettuce
• 2 large red tomatoes, sliced (8 slices total)
• 8 slices whole wheat bread

Directions

• Place the eggs in an even layer in a large pot. Cover with water. Bring to a boil over medium-high heat, then cover and turn off heat. Let sit for 10-12 minutes. Drain in a colander and run cool water over the eggs. This helps stop the cooking and also cools them down a bit for using in your sandwiches.
• Peel the hard-boiled eggs and chop. Add the eggs to a medium-size bowl then add the mayonnaise, dill weed, salt and pepper and stir to combine.
• Meanwhile, cook your bacon. I like to fry mine in a pan over medium heat. It takes about 8-10 minutes on the first side, until it’s cooked and getting crispy, then flip and cook another 2-4 minutes. At least for my thick-cut bacon; regular bacon will cook faster - just keep an eye on it. You can also make your bacon in the oven if you prefer. Once cooked, drain on paper towels to absorb the extra grease.
• Toast your bread, if desired. I like it untested for regular egg salad sandwiches but I prefer it toasted for these sandwiches.
• Lay Bibb lettuce on 4 slices of bread, then top with a heaping scoop of egg salad and spread out evenly over the slice of bread. Top with 2 slices of tomato and 2 slices of bacon and then the top slice of bread.