Egg Salad Sandwiches with Bacon and Sriracha
Serves: 4
Ingredients
- 2 center-cut bacon slices
- 1/3 cup thinly sliced green onions
- 2 tablespoons canola mayonnaise
- 1 tablespoon plain fat-free yogurt
- 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 6 hard-cooked large eggs, chopped
Instructions
- 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.
Nutritional Facts |
|
Calories |
206 cal |
Fat |
15 g |
Saturated Fat |
3.7 g |
Cholestorol |
326.8 mg |
Sodium |
303.1 mg |
Carbohydrates |
3.3 g |
Sugars |
3.2 g |
Fiber |
0.1 g |
Protein |
13.5 g |