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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 9.5g
  • Saturated fat: 1.6g
  • Protein: 14.4g
  • Carbohydrate: 27.6g
  • Cholesterol: 113mg
  • Iron: 4.1mg
  • Sodium: 670mg
  • Calories from fat: 34%
  • Fiber: 6.g
  • Calcium: 103mg


  • 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


  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.
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