Open-Faced Sriracha Egg Salad Sandwiches

By: Meghan McGarry


8 hard boiled eggs (4 whole eggs and 4 egg whites) peeled and chopped
2 tablespoons of mayonnaise
2 tablespoons of fat-free Greek yogurt
2 teaspoons of sriracha
1/4 cup of chopped green onions
4 pieces of crisp bacon divided
1/2 avocado cubed
salt and pepper to taste
2 cups of fresh baby spinach or greens of choice
6 slices of whole grain bread


  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.