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Photo: Iain Bagwell; Styling: Cindy Barr

Egg Salad Sandwiches with Bacon and Sriracha

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

Cooking Light AUGUST 2013

  • Yield: Serves 4 (serving size: 1 sandwich)

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.

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
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Egg Salad Sandwiches with Bacon and Sriracha recipe

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