Saturday, August 10, 2013

Egg Salad Sandwiches with Bacon and Sriracha

We had leftover arugula and bacon from the BLT bread salad, so this sandwich was a perfect way to clean out the fridge. This is also from the August 2013 issue of Cooking Light.


2-3 bacon slices
1/3 cup thinly sliced green onions
2 tablespoons mayonnaise
1 tablespoon fat free Greek yogurt (plain)
1 1/2 teaspoon Sriracha (hot chili sauce)
salt and pepper
6 hard cooked eggs, chopped
2 cups arugula
8 whole-grain bread slices


  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. 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.
The serving size is 4, but we had a lot of leftovers. 

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