I love, love, love flavorful, simple, week-night recipes that I can prepare in 20 minutes or less. Don’t you?
Can I just say again (for the record), “I love you Cooking Light magazine.”
I sure wish I had a nickle for every time I’ve said that. Ok, the truth is…I wish I had more than a nickle every time I said that, because I’d be a very rich woman. (Cooking Light magazine, are you listening???)
But I digress from my real point. Let me just say, this magazine continues to give me great light, fresh and flavorful dishes that never disappoint. Like this open-faced Egg Salad Sandwich.
Now, I will admit…I do have one itsy-bitsy, teeny-tiny, Cooking-Light-might-have-a-problem-with-this kind of problem.
I simply can’t make them quite as ‘low-fat’ as the original recipe calls for.
Seriously, I just can’t help it. And, I think you might agree with me.
As far as I’m concerned, any recipe that calls for 2 slices of bacon for 4 sandwiches just doesn’t seem right. I mean, come on!!! That’s like 1/2 of a slice of bacon per person. I’m just sayin’. That ain’t right and I ain’t havin’ that. I’d fight over that other half slice.
So, modifications are made. And, my tummy (and yours) will be happier.
And, I’ll admit. I may not be entirely low-fat on this blog here, but I can’t think that I”m that far out of line. Well, maybe today. But, not every day. And, that’s ok. Right?
About this sandwich. You will love the bitter bite of the arugula…it is such a perfect compliment to the spicy sriracha sauce and the crispy bacon crystals on top.
Yes, I said bacon crystals. What girl doesn’t love crystals and all things bling-y? Oh, and bacon. Ya gotta love bacon. Bacon is good.
Enjoy!
Open-Faced Egg Salad Sandwiches with Arugula & Bacon
Ingredients
- 4-6 slices center-cut bacon cooked and crumbled
- 1/3 cup thinly sliced green onions
- 2 tablespoons canola mayonnaise
- 1 1/2 tablespoons plain fat-free non-flavored yogurt
- 1 tablespoon Sriracha hot chile sauce
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon celery salt
- 6 hard-boiled large eggs chopped/mashed
- 2 cups arugula
- 8 whole-grain bread slices
Instructions
- Cook bacon until crispy and done. Crumble and put in a medium-sized bowl.
- Stir in onions and next 6 ingredients (through celery salt). Gently stir in eggs.
- Arrange 1/2 cup arugula on each of 4 bread slices. Top each bread slice with 1/3 cup egg mixture, chopped green onions and bacon.
- Serve.
Notes
Recipe adapted from Cooking Light Egg Salad Sandwiches with Bacon & Sriracha
Deborah says
Haha – you sound like me – I am known for taking a Cooking Light recipe and making it not so light! I’d definitely want at least one slice of bacon on this, but it looks amazing!!
Kristi says
Making it light is hard. 🙂 It’s probably just as good, but I’m to afraid to chance it! Bring on the bacon! LOL
marcie says
This sounds delicious! I love egg salad, and I think you did a great job kicking it up a few notches with that heat, bacon, and arugula.
Kristi says
Thanks! It was delicious for sure – we served it with a Spicy Tomato Soup, a 30 minute soup I’m posting on Monday. It was fabulous!
Consuelo @ Honey & Figs says
Half a slice of bacon?? That sounds like a joke!! I think I like your version better, it looks terrific. Although I really like Cooking Light magazine (the online one, you know, I can’t get the paper version), but just two slices of bacon didn’t sound right 🙁 Two slices per sandwich would have been so much better x
Kristi says
Ha! I agree. I like the online version too, but I always forget the names of the recipes to look them up later. I have to be able to dog-ear the pages of the ones I like.
Shelley @ Two Healthy Kitchens says
Kristi – you are my kinda girl! Let’s do a Cooking Light cheer together (rah – rah – sis – boom – bah … ughhh maybe let’s not do a cheer)! Well, anyway … I love that magazine, too! And bacon crystals with spicy arugula and creamy eggs – score! I haven’t tried this recipe, so thanks a million for setting me straight! 😀
Shelley @ Two Healthy Kitchens says
Hey, Kristi – after leaving my comment for you this morning, I totally though of you when I grabbed the mail this afternoon and got my October Cooking Light! I hope yours arrived today, too! It’s got a feature on their 25 all-time fave recipes. Among them are two of my personal favorites: Beef Daube Provencal and Roasted Asparagus with Balsamic Browned Butter. Have you tried them? They’re both killer-good! Definitely top-25 material! 😀
Kristi says
Dang!!! I’m so jealous! I didn’t get my issue today. I’ve never tried either of those recipes, but they sound FABULOUS! I’m going to check them out! Have you blogged them? If not, you should!
Kristi says
How’d you know I was a cheerleader? Haha! I totally was – and I’m so down doing a Cooking Light cheer. Bring it on my sistah! Ready, set, OK! LOL! Ah… brings back good memories…
[email protected] 'n' Cookies says
Oh yum — this flavor combination sounds fantastic. We put sriracha on everything, so I’m sure I would love this. And I agree — 1/2 slice of bacon? That’s hardly worth including on the ingredient list. I wholeheartedly support your modification : )
Kristi says
Jamie, I LOL’d at this: …”1/2 slice of bacon? That’s hardly worth including on the ingredient list.” I am ssssoooo with you my sistah! And sriracha? A staple. Definitely a staple.
[email protected] says
I do the same thing with Cooking Light recipes! I little extra drizzle of olive oil here, a little more cheese there. Whenever I know I going to cheat, I don’t measure so I can convince my self that what I made has the same number of calories as their recipe. This egg salad looks like a super yummy recipe. Love sriracha sauce!
Kristi says
It’s hard to be good, right? 😉
Tina @ Tina's Chic Corner says
I’m all for simple foods. I get so many ideas from Cooking Light! I don’t subscribe to their magazine but I’m on their website all the time and follow them on twitter…so many great healthy recipes. I love egg salad and never thought to add bacon to it. Amazing and definitely need to try!
Kristi says
Oh yea – the bacon takes it over the top. I love egg salad too! I don’t make it often, but every time I do, I’m never disappointed. Add bacon, and I’m all over that!
Pamela @ Brooklyn Farm Girl says
I love easy and quick recipes for dinner, especially when I’m feeling lazy and want to call it a early night – this is perfect and looks delicious!
Kristi says
Thanks! I’m so with you on the easy dinner things!
Meghan @ Spoonful of Flour says
Haha I don’t blame you for adding that extra bacon, it just had to be done! I’m not sure anyone would disagree. Your sandwiches looks amazing!
Kristi says
Thanks!
Anne ~ Uni Homemaker says
I love the idea of bacon and arugula in egg salad. This sounds delicious!
Kristi says
Before this, I had no idea I liked arugula so much. I’ve had it every day since!
Samina | The Cupcake Confession says
I’m in love with how this open sandwich looks!!!!! Its so bright and colorful and it most certainly is making me HUNGRY!!!! 🙂 Loveeee it
Kristi says
Thanks! I hope you try it and love it.
Charlotte says
Yes! Finally something about best egg cooker 2013.
Kristi says
Thanks Charlotte!
allie @ Through Her Looking Glass says
Absolutely amazing Kristi. I love this sandwich you’ve posted. Yes, must up the bacon. Great decision. I’m in complete agreement and will support you 100% in that. Giggle. Wonderful colorful sandwich, must have for lunch soon!!!
Kristi says
Thanks Allie. Believe it or not, but egg salad sandwiches are a fav of mine. Especially open faced because it’s more egg and less bread. Haha!