Egg Salad Sandwiches with Bacon and Sriracha

Photo: Iain Bagwell; Styling: Cindy Barr
Look for precooked eggs, such as Eggland's Best, in the dairy section of the supermarket.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Joanne Weir,

August 2013