Bacon? Sriracha? Egg Salad? Oh my! Say goodbye to boring desk lunches. Traditional egg salad is egg-ceptional on its own, but the addition of spicy sriracha and crispy bacon really takes it to the next level—plus, it is made with non-fat Greek yogurt. This easy, delicious, and healthy-ish take on egg salad is a perfect way to start your own office lunch challenge. Find the recipe after the jump.
What You’ll Need:
2 pieces bacon or turkey bacon
1/3 cup green onions
2 tablespoons non-fat Greek yogurt
1 tablespoon mayonnaise
2 teaspoons Sriracha
6 hard-boiled eggs
Cabbage wraps for serving
Salt and pepper to taste
What to Do:
Place all of your eggs in cold water in a pot. Once the water is boiling, cook eggs for 12 minutes. As the eggs boil, cook bacon (or turkey bacon) in a pan.
Once your ingredients are cooled and ready, it’s time to chop! Cut bacon and eggs into small pieces, and slice your green onions.
Stir together all ingredients in medium bowl, saving the yogurt, mayonnaise, and Sriracha for last so you can add more or less depending on how wet you like your egg salad.
We served ours in bright cabbage wraps, but this egg salad is just as good on a slice of toast, crackers, or on a bed of lettuce.
Inspired by Kim’s Cravings and our co-worker Jillian, who made her own exciting egg salad for her first Lunch Challenge.