My family has made it a priority to get in better health and to eat more nutritious food. We had some extra eggs this week and I decided to make an egg salad sandwich that was healthier by eliminating the bread and using turkey bacon instead of regular bacon. We have found that we all actually LOVE the taste of the turkey bacon much more than traditional bacon and it has half the fat!
We also added in a couple of veggies like green pepper and onion into this to get some more vitamins and minerals. You can add in or subtract your choice of vegetables to make it how you like! That is the really neat part because you can alter it to your nutritional needs.
So here is the recipe! I hope you enjoy!
Egg Salad BLT Wraps
|Meal type||Lunch, Main Dish|
- 8 Hard Boiled Eggs (Peeled and Chopped)
- 1/4 cup Mayonaise (We use Olive Oil Mayo)
- 3 tablespoons Sour Cream
- 2 tablespoons Dijon Mustard
- 1/2 teaspoon Black Pepper
- 1 Small Onion (Chopped)
- 1 Green Pepper
- 1-2 piece Romaine Lettuce
- 1 Medium Tomato (Sliced or a couple of small Cherry Tomatoes)
- 1lb Turkey Bacon
|Cook your 8 eggs in a pan of boiling water until they are cooked thoroughly. You will then need to let them cool before peeling off the eggshell and then chopping into small pieces. Then Put Aside.|
|Take your turkey bacon and fry it until completely cooked and then put aside.|
|In a large bowl, combine the sour cream, mayo, black pepper, green pepper, onion, and mustard. Mix until well blended. Add in the egg that you had chopped combining gently so that you do not crumble up all the eggs.|
|When mixed well then take a piece of Romaine Lettuce and put desired amount of egg mix on it. You can then top with the bacon and tomatoes.|