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.

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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from myrecipes.com

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 *