
Egg Salad Sandwiches with Bacon and Sriracha
Yields: 4 (serving size: 1 sandwich)
Directions:
- 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.
- Arrange 1/2 cup arugula on each of 4 bread slices.
- Top each serving with 1/3 cup egg mixture and 1 bread slice.