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Egg Salad Sandwiches with Turkey Bacon & Sriracha


We really enjoyed this as a casual weekend brunch. I recommend toasting the bread and adding just a bit more salt, pepper, and Sriracha. I also see this as making a great finger food -- open-faced mini sandwiches on cocktail bread. Great with a side of fresh fruit.

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Rate this recipe 4.5/5 (11 Votes)


  • 2 turkey bacon slices
  • 1/3 cup green onions, thinly sliced
  • 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


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

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

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

Calories: 326; Fat: 16.6g; Protein: 18.4g; Carbs: 24.9g; Fiber: 4.3g Cholesterol: 286mg; Iron: 3mg; Sodium: 571mg; Calcium: 123mg

* Serving size: 1 sandwich *


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