Egg Salad Sandwiches with Bacon and Sriracha

By Jac_M

Joanne Weir, Cooking Light

AUGUST 2013

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

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