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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 16.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 4.1g
  • Protein: 18.4g
  • Carbohydrate: 24.9g
  • Fiber: 4.3g
  • Cholesterol: 286mg
  • Iron: 3mg
  • Sodium: 571mg
  • Calcium: 123mg

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. 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. 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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Egg Salad Sandwiches with Bacon and Sriracha Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy