Egg Salad Sandwiches with Bacon and Sriracha

Health score
11%
Egg Salad Sandwiches with Bacon and Sriracha
45 min.
4
360kcal

Suggestions


Are you ready to elevate your lunch game with a delicious twist on a classic favorite? Our Egg Salad Sandwiches with Bacon and Sriracha are not just your ordinary egg salad; they bring a delightful crunch and a spicy kick that will tantalize your taste buds. Perfect for a quick lunch or a satisfying dinner, this recipe combines the creaminess of hard-cooked eggs with the savory flavor of crispy bacon and the zing of Sriracha, creating a mouthwatering experience in every bite.

Imagine sinking your teeth into a sandwich layered with fresh arugula, adding a peppery note that perfectly complements the rich egg salad. The whole-grain bread provides a hearty base, making this dish not only delicious but also nutritious. With just 45 minutes of prep time, you can whip up a meal that serves four, making it ideal for family gatherings or a cozy lunch with friends.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. The combination of flavors and textures will leave you craving more, and the best part? Each sandwich is around 360 calories, allowing you to indulge without the guilt. So, roll up your sleeves and get ready to impress with these Egg Salad Sandwiches that are sure to become a staple in your culinary repertoire!

Ingredients

  • cups arugula 
  • 0.3 teaspoon pepper black freshly ground
  • tablespoon yogurt plain fat-free
  • 0.3 cup spring onion thinly sliced
  • large hardboiled eggs chopped
  • 0.1 teaspoon kosher salt 
  • tablespoons mayonnaise 
  • slices bread 
  • 1.5 teaspoons sriracha such as huy fong) hot
  • slices bacon 

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp.
  2. Remove bacon from pan; crumble.
  3. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.
  4. Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

Nutrition Facts

Calories360kcal
Protein20.71%
Fat49.49%
Carbs29.8%

Properties

Glycemic Index
53.92
Glycemic Load
14.71
Inflammation Score
-6
Nutrition Score
19.722608794337%

Flavonoids

Isorhamnetin
0.43mg
Kaempferol
3.6mg
Quercetin
1.68mg

Nutrients percent of daily need

Calories:360.41kcal
18.02%
Fat:19.65g
30.23%
Saturated Fat:5.16g
32.26%
Carbohydrates:26.62g
8.87%
Net Carbohydrates:22.85g
8.31%
Sugar:4.15g
4.61%
Cholesterol:290.05mg
96.68%
Sodium:582.49mg
25.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.5g
36.99%
Manganese:1.28mg
63.97%
Selenium:40.19µg
57.41%
Vitamin K:44.4µg
42.29%
Vitamin B2:0.52mg
30.37%
Phosphorus:281.53mg
28.15%
Vitamin B1:0.31mg
20.77%
Folate:72.61µg
18.15%
Calcium:162.56mg
16.26%
Vitamin B5:1.59mg
15.91%
Vitamin B12:0.93µg
15.44%
Vitamin B3:3.06mg
15.28%
Fiber:3.77g
15.09%
Magnesium:59.62mg
14.9%
Iron:2.68mg
14.89%
Vitamin A:724.15IU
14.48%
Zinc:2.04mg
13.63%
Vitamin B6:0.26mg
12.96%
Vitamin D:1.71µg
11.39%
Vitamin E:1.44mg
9.62%
Potassium:334.17mg
9.55%
Copper:0.16mg
7.98%
Vitamin C:4.23mg
5.13%