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Bacon-Egg-Arugula Sandwiches

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 sandwich)
  • Cook time: 20 Minutes
  • Prep time: 15 Minutes


  • 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.

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

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Bacon-Egg-Arugula Sandwiches Recipe