Deviled Egg Salad Sandwich

If you like deviled eggs as much as my children and I do then this is the sandwich for you.

Recipe adapted from Food Network

Ingredients:

8 slices turkey bacon

8 large eggs

½ cup plain nonfat Greek yogurt

¼ cup sweet onion finely diced

3 tablespoons sweet relish

1 tablespoon Dijon mustard

½ teaspoon paprika

1 celery stalk chopped

Bread, buns, wraps for serving

Sliced tomatoes

Lettuce/spinach for topping

Directions:

1. Preheat the oven to 400 degrees. 
2. Line a rimmed baking sheet with foil and place a wire rack on top.  Arrange the bacon in a single layer.  Bake 20-25 minutes. Let cool.  Then break the bacon in half.
3. Meanwhile place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium high heat.  Boil for 30 seconds.  Then turn the heat off.  Cover the pan and let stand 20 minutes.  Drain, add cold water and let eggs rest in the cold water for 5 minutes.
4. Peel and chop the eggs.
5. Combine the eggs with yogurt, onion, relish, Dijon, paprika, celery, ½ teaspoon salt, and pepper to taste in a bowl.  Stir mashing the egss and incorporating all ingredients.
6. Layer egg salad, bacon, lettuce, and tomatoes on toasted bread, buns, or in a wrap. 
7. Enjoy!