Egg Salad Sandwiches with Bacon and Sriracha

Ingredients

• 2 cups arugula 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon yogurt plain fat-free
• 0.3 cup green onions thinly sliced
• 6 large hard-cooked eggs chopped
• 0.1 teaspoon kosher salt 
• 2 tablespoons canola mayonnaise 
• 8 slices whole-grain bread 
• 1.5 teaspoons sriracha such as huy fong) hot
• 2 slices center-cut 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.