Bacon-Egg-Arugula Sandwiches

Oxmoor House
Adding just two egg yolks to the salad mixture makes it taste richer while cutting out most of the fat and calories usually found in egg salad.
4 servings (serving size: 1 sandwich)


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6 hard-cooked large eggs
3 tablespoons light mayonnaise
2 tablespoons chopped pitted green olives
1 tablespoon honey mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (1-ounce) slices light white bread (such as Nature's Own)
4 40%-less-fat bacon slices, (such as Gwaltney), cooked and cut in half
1 cup trimmed arugula or spinach


Prep: 15 Minutes
Cook: 20 Minutes

Slice eggs in half lengthwise, and remove yolks. Discard 4 yolks. Chop egg whites and remaining 2 yolks. Add mayonnaise, green olives, mustard, salt, and pepper to eggs. Stir gently.

Spread egg mixture over 4 bread slices; place 2 bacon slice halves and 1/4 cup arugula over egg mixture. Top each with 1 bread slice.

Created date

March 2010

Nutritional Information

Calories 221
Fat 9.5 g
Satfat 1.6 g
Protein 14.4 g
Carbohydrate 27.6 g
Cholesterol 113 mg
Iron 4.1 mg
Sodium 670 mg
Caloriesfromfat 34 %
Fiber 6. g
Calcium 103 mg