Ingredients
Scale
- 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.