Egg Salad BLTs

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1/4 cup fat-free mayonnaise

3 tablespoons thinly sliced green onions

3 tablespoons reduced-fat sour cream

2 teaspoons whole-grain Dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated lemon rind

8 hard-cooked large eggs

8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted

4 center-cut bacon slices, cooked and cut in half crosswise

8 (1/4-inch-thick) slices tomato

4 large Boston lettuce leaves

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