Open-Faced Sriracha Egg Salad Sandwiches

By Meghan McGarry
Egg 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


  • Avocado
  • chopped green onions
  • crisp bacon
  • fat-free Greek yogurt
  • fresh baby spinach or greens of choice
  • Good whole grain bread
  • hard boiled eggs (4 whole eggs and 4 egg whites)
  • Mayonnaise
  • Salt and pepper
  • Sriracha


  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.