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Sriracha Bacon Egg Salad Sandwich

Egg and Bacon Salad is low carb and spicy with the addition of Sriracha. Maybe the best ever egg salad sandwich recipe. You decide. 

Course lunch, Main Course, sandwich
Cuisine American
Keyword egg salad sandwich, sriracha
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 297 kcal

Ingredients

  • 4 center-cut bacon slices
  • 1/3 cup thinly sliced green onions
  • 3 tablespoons plain greek 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 romaine lettuce
  • 8 whole-grain bread slices

Instructions

  1. Cook bacon in a medium skillet 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.

Recipe Notes

Substitute arugula for romaine. 

Substitute mayonnaise for greek yogurt

Nutrition Facts
Sriracha Bacon Egg Salad Sandwich
Amount Per Serving (1 g)
Calories 297 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Sodium 529mg 22%
Total Carbohydrates 27g 9%
Sugars 6g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.