Bacon Egg Salad

8 hard-boiled eggs, peeled and chopped

4 pieces turkey bacon, cooked and chopped

1/4 cup arugula, chopped

1/4 cup cherry tomatoes, halved

1/4 cup mayonnaise

1/4 cup Greek yogurt (or plain yogurt)

3 tablespoons sweet relish

2 tablespoons sweet onion, minced

1 teaspoon yellow mustard

1 onion powder

1 paprika

1 salt

1 black pepper

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).

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