Open-Faced Sriracha Egg Salad Sandwiches
By Meghan McGarryEgg salad gets spicy with the addition of sriracha! Tossed with crumbled bacon and creamy avocado, this kicked-up classic is sure to become your new go-to recipe.
- Yield: 6 open-faced sandwiches
- Course: Lunch
All you need for this recipe and more...
Ayesha Curry
9.25" & 11.5" Nonstick Frying Pan Set Sienna Red reccomended product on article page
Ayesha Curry
Hard-Anodized Nonstick 12.25" Deep Frying Pan with Helper Handle reccomended product on article page
Rachael Ray
Classic Brights 3-Piece Frying Pan Set Marine Blue reccomended product on article page
Rachael Ray
Classic Brights 9.25" & 11" Frying Pan Set Orange reccomended product on article page
Rachael Ray
Classic Brights Nonstick Frying Pan Marine Blue reccomended product on article page
INGREDIENTS
8 hard boiled eggs (4 whole eggs and 4 egg whites), peeled and chopped
2 tablespoons mayonnaise
2 tablespoons fat-free Greek yogurt
2 teaspoons sriracha
1/4 cup chopped green onions
4 pieces crisp bacon, divided
1/2 avocado, cubed
Salt and pepper, to taste
2 cups fresh baby spinach or greens of choice
6 slices whole grain bread
DIRECTIONS
1. In a small bowl, whisk together mayo, yogurt, sriracha, and a dash of salt and pepper.
2. Pour mixture over chopped eggs and mix.
3. Add green onion, 3 slices of crumbled bacon and cubed avocado, and mix gently.
4. Taste and add more salt and pepper if needed.
5. Divide greens evenly among bread and top with egg salad.
6. Garnish with remaining slice of crumbled up bacon.