Egg Salad Sandwiches With Bacon And Sriracha Recipe

Name: Egg Salad Sandwiches With Bacon And Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
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4
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546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 center-cut bacon slices, 1/3 cup thinly sliced green onions, 2 tablespoons canola mayonnaise, 1 tablespoon plain fat-free yogurt, and more.

Yes, Egg Salad Sandwiches With Bacon And Sriracha falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg Salad Sandwiches With Bacon And Sriracha

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