It’s been a busy week with work, football practice, and driving my teenage daughter wherever she needs to go, and although I haven’t had the time to write about the recipes, I have found the time to actually cook. I’m just going to cut to the chase—I LOVED this egg salad recipes—“Egg Salad Sandwiches with Bacon and Sriracha”. And I don’t even like egg salad. Cooking Light suggested that you use already cooked eggs—which I did—and it turned out to be the perfect short cut on a busy night. The only other ingredient I didn’t have on hand was turkey bacon, which I was out of, so it was a quick trip to A&P on a Wednesday night. Then, the most time consuming part of this recipe was just cooking the bacon—5 minutes tops. The rest of the recipe consisted of chopping the bacon and green onions, and measuring out the mayo, yogurt, sriracha, salt and pepper—then mix. Grab some whole grain brea, top each with some arugula and 1/3 cup egg salad, and voila—the perfect egg salad sandwich.
On to the reviews. Thumbs down from both of my kids, but my son doesn’t like eggs, at all, and my daughter hates egg salad—s o their opinions don’t really count, right? So, in this case, you’ll just have to take my word for it—it rocked! Let me know what you think if you make it yourself!