Bacon-Egg-Arugula Sandwiches |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adding just two egg yolks to the salad mixture makes it taste richer while cutting out most of the fat and calories usually found in egg salad. Ingredients:
6 hard-cooked large eggs |
3 tablespoons light mayonnaise |
2 tablespoons chopped pitted green olives |
1 tablespoon honey mustard |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
8 (1-ounce) slices light white bread (such as nature's own) |
4 40%-less-fat bacon slices, (such as gwaltney), cooked and cut in half |
1 cup trimmed arugula or spinach |
Directions:
1. Slice eggs in half lengthwise, and remove yolks. Discard 4 yolks. Chop egg whites and remaining 2 yolks. Add mayonnaise, green olives, mustard, salt, and pepper to eggs. Stir gently.
2. Spread egg mixture over 4 bread slices; place 2 bacon slice halves and 1/4 cup arugula over egg mixture. Top each with 1 bread slice.
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