Egg Salad BLTs

Combine crispy bacon, creamy egg salad, and fresh tomatoes to make a quick sandwich. To lighten this egg salad, remove the yolks from two of the eight eggs. A little lemon zest and sour cream add a piquant taste.
Combine the first 6 ingredients in a medium bowl, mixing well.Cut 2 eggs lengthwise in half; reserve 2 egg yolks for another use. Coarsely chop the remaining egg whites and whole eggs. Add the eggs to the mayonnaise mixture; mix gently.Place 4 slices of bread on a cutting board or work surface. For each slice of bread, spread 1/2 cup egg mixture, 2 slices of bacon, 2 slices of tomato, 1 leaf of lettuce, and 1 slice of bread. Serve the sandwich immediately.Note to beer: The basic rule of combining a drink with food is "like with like", and bread and beer are yeast varieties. Go with the BLT egg salad sandwich with a Samuel Adams pale ale ($7). The taste of breadcrumbs and malt is balanced by bitter hops, which gives the dish a pleasant touch. A cool, distinctive American pale ale is also better at quenching thirst than wine. --Jeffrey Lindenmuth