Egg Salad Sandwiches with Turkey Bacon & Sriracha
By barbie24
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.
- 4
- 10 mins
- 30 mins
Ingredients
- 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
Preparation
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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