A delightful twist on the classic BLT, featuring a creamy egg salad and crispy bacon.
In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, black pepper, and lemon zest.
Mixing the dressing ingredients first ensures an even flavor distribution.
Coarsely chop the hard-boiled eggs and add them to the bowl. Gently fold them into the dressing.
Be gentle when mixing to keep the eggs from breaking down too much.
Lay out the bread slices on a cutting board. Spread the egg salad evenly over four slices.
Use a spoon to spread the egg salad evenly for a consistent bite.
Top each with two slices of crispy bacon, two slices of tomato, and a lettuce leaf.
Layering the ingredients in this order helps keep the bread from getting soggy.
Place the remaining bread slices on top to complete the sandwiches. Serve immediately.
Cut the sandwiches diagonally for a classic presentation.
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