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Bacon-Egg-Arugula Sandwiches

Prep time 15 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 sandwich)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection