I’m a Southern girl through and through, but I must confess that I’ve only had egg salad once in my life…and that was a few weeks ago due to a random pregnancy craving. I honestly had no idea what was even in it, so I turned to my trusty Southern Living Cookbook for a recipe template. I often like to find a recipe and then modify it so that it’s either healthier or it’s using ingredients that I actually have on hand, so that’s exactly what I did here. If you’ve never had bacon in egg salad before you are in for a treat! You can either eat this alone, on top of a bed of greens, or as a sandwich. I chose to eat it as an open-faced sandwich with arugula. By just eating one piece of bread you save a few calories/carbs, but you still get your satisfying bread fix. Arugula adds a wonderful peppery taste and it’s by far my favorite salad green.
-3 whole hardboiled eggs, 1 hardboiled egg white (I tried to cut the fat a tiny bit by omitting one yolk)
-1/3 cup mayo/plain Greek yogurt mix (squirt a little mayo in the bottom of the measuring cup and finish off with greek yogurt)
-1/4 tsp salt
-1/2 tsp pepper
-1 tbsp diced sweet onion
-2 pieces crispy bacon, crumbled
-sliced whole wheat bread (optional)
1. Slice up your eggs so that they are in small pieces. I used an egg slicer because it’s quick and easy.
2. Combine eggs and next 5 ingredients. Stir together.
3. Toast bread.
4. Put a layer of arugula on the bread and top with egg salad. Sprinkle with paprika.
This should make 2-4 regular servings…or just one if you’re a starving pregnant lady. Enjoy!