Egg Salad Sandwiches with Bacon and Sriracha

 To make this salad even easier you can look for precooked eggs, such as Eggland’s Best, in the dairy section of the supermarket.
Yields:  4 (serving size: 1 sandwich)
  1. Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble.
  2. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.
  3. Arrange 1/2 cup arugula on each of 4 bread slices.
  4. Top each serving with 1/3 cup egg mixture and 1 bread slice.