Egg Salad Sandwiches With Bacon And Sriracha

• 2 center-cut bacon slices
• 1/3 cup thinly sliced green onions
• 2 tablespoons canola mayonnaise
• 1 tablespoon plain fat-free yogurt
• 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 6 hard-cooked large eggs, chopped
• 2 cups arugula
• 8 whole-grain bread slices

1. Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.
2. Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.
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center, green onions, canola mayonnaise, yogurt, sriracha, freshly ground black pepper, kosher salt, eggs, arugula, bread slices

Taken from www.myrecipes.com/recipe/egg-salad-sandwiches-bacon-sriracha (may not work)