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 Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4servings
Calories297kcal
Ingredients
4center-cut bacon slices
1/3cupthinly sliced green onions
3tablespoonsplain greek yogurt
1 1/2teaspoonsSrirachahot chile sauce, such as Huy Fong
1/4teaspoonfreshly ground black pepper
1/8teaspoonkosher salt
6hard-cooked large eggschopped
2cupsromaine lettuce
8whole-grain bread slices
Instructions
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.
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 297Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 529mg22%
Carbohydrates 27g9%
Sugar 6g7%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.