Chopped Egg BLT
Firm-cooked chopped egg, thick bacon, lettuce, and tomato on toasted sourdough or brioche.
Tested time and yield
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and stand 10 minutes. Transfer to ice water, then peel.
- 02
Cook the bacon in a skillet or 400°F (205°C) oven until crisp. Drain and cool.
- 03
On a large cutting board, place the eggs, bacon, and diced tomato. Chop repeatedly with a chef's knife until the ingredients form a coarse, evenly integrated mixture.
- 04
Transfer to a bowl and fold in mayonnaise, Dijon, chives, lemon juice, pepper, and salt. Taste and adjust seasoning.
- 05
Layer lettuce on four toast slices, spoon on the chopped egg-BLT mixture, and close with the remaining toast. Cut and serve immediately.
- 06
Tip: Seeding the tomato prevents excess juice from loosening the chopped filling.
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