Bacon-Egg-Arugula Sandwiches

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

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


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


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.