Cook the turkey bacon until cooked through. Set aside to cool.
Combine the hard-boiled eggs, arugula, tomatoes, mayonnaise, yogurt, sweet relish, sweet onion, yellow mustard, onion powder, paprika, salt and pepper and gently mix.
Chop the turkey bacon once cooled and add to the salad. Mix together.
Garnish with fresh parsley and sprinkle of paprika. Serve on your favorite sandwich bread or on a bed of lettuce.
Store the remaining egg salad in an airtight container for up to three days.
Feel free to use all mayo instead of the yogurt if preferred. Sub out arugula with any preferred greens (spinach works nicely with this recipe).
Julia is a mom of three growing boys who creates a mix of seasonal recipes from scratch (whenever possible) on her blog, A Cedar Spoon. A Cedar Spoon is the result of her passions, great food from great ingredients, a worldly curiosity from her various travels and the inspiration of her Mom and their Mediterranean roots.