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Egg Salad Sandwiches with Bacon and Sriracha

Photo: Iain Bagwell; Styling: Cindy Barr
Yield

Serves 4 (serving size: 1 sandwich)

Look for precooked eggs, such as Eggland's Best, in the dairy section of the supermarket.

Ingredients

  • 2 center-cut bacon slices
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon plain fat-free yogurt
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 6 hard-cooked large eggs, chopped
  • 2 cups arugula
  • 8 whole-grain bread slices

Nutrition Information

  • calories 326
  • fat 16.6 g
  • satfat 3.9 g
  • monofat 6.9 g
  • polyfat 4.1 g
  • protein 18.4 g
  • carbohydrate 24.9 g
  • fiber 4.3 g
  • cholesterol 286 mg
  • iron 3 mg
  • sodium 571 mg
  • calcium 123 mg

How to Make It

  1. Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.

  2. Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.