Egg salad never exactly sounds appetizing. It just sounds like a smelly idea. Which is so ironic because egg salad on toasted bagels is like one of my favorite things ever. Along with deviled eggs. I may even liked boiled eggs better than regular eggs. Have you tried them chopped up with avocado and lemon juice on toast? Life changing.
And apprantley boiled eggs are healthier since there is no frying required. Not that I am, or you should be against scrambled/over easy eggs, because that stuff is the bomb and the perfect cure after a late night of one too many wine tasting extravaganzas.
Did I tell you Joey got me wine tasting for my brithday? This is why we’re together. He gets me vacation gifts where we get to drink wine all day and laugh over silly things, all while in a drunken happy daze. Yeah, he just gets me. We also went to Vegas. See what I’m saying? Our adventorous relationship is what keeps me sane. And I need that sanity in my life.
So this recipe is part of my whole “staying sane” thing while I get through the busy work week…day dreaming about summer-vacationing.
Refreshing lunches are a life saver in the summer heat, especially when your training patients all day and need a delicious lunch to look forward to.
The ingredients are easy, healthy and super tasty. I mean there’s bacon invovled so you know I’m not playing you. And dont fruh-eak out over the bacon being unhealthy or even think about leaving it out! First off, I used turkey bacon and you should do the same.
Second off it adds the best flavor and crunch to the egg salad that most lack.
Overall the recipe is healthy and probably healthier than most you would order at a fancy restaurant. I used some Chobani greek yogurt and veganese to get a creamy texture without sacrifising taste. For the hot sauce, use Franks red hot brand. Way better than siracha in my opinion, and I have been living off Franks since childhood. Thank me later.
Spicy Bacon Egg Salad Sandwiches
- Yield: 4 servings 1x
Ingredients
- 8 hard boiled eggs*
- 2 slices turkey bacon, cooked and crispy (chopped)
- 1/3 cup plain greek yogurt
- 2 Tbsp veganese
- 2–3 tsp franks red hot
- sea sat + black pepper to taste
- cayenne pepper to taste
- 2 Tbsp chopped green onion
- 2 Tbsp chopped cucumber
- 1 tomato, chopped
- 8 whole grain bread slices, toasted
- Handful of arugula or lettuce blend
Instructions
- Slice boiled eggs in half and set the boiled yolk aside. You can choose to use half the yolks or all the yolks depending on how healthy you want to get! Combine the greek yogurt, veganese and boiled yolk. Use a fork to mash the yolk into the yogurt mixture and vigorously mix until fully combined. Stir in the rest of your ingredients except bread and arugula.
- Chop up the boiled egg white and stir in as well. Layer mixture onto toasted bread with arugula and extra bacon and extra cayenne pepper if desired.
- Store leftover egg salad in the fridge for up to four days.