6tablespoonslight mayonnaise, regular mayonnaise, or vegenaise
3/4teaspoonground black pepper
1teaspoonfresh dill, chopped
12strips bacon, fried
2large handfuls of lettuce or greens
red onion, thinly sliced (optional)
Place eggs in a large saucepan; fill with cold water until they're completely covered. Bring to a rolling boil over medium-high heat. Cover the pan with a lid or large plate; remove from heat; and let stand for 20 minutes. Drain hot water from the pan, then run the cooked eggs under cold water until thoroughly chilled. Refrigerate for at least 1 hour before peeling.
When you're ready to make your egg salad:
Place peeled eggs in a bowl and using a fork or potato masher, smash the eggs until finely chopped.
Stir in the yogurt, mayonnaise, Dijon mustard, salt and pepper; stir smooth. Fold in celery and dill and stir to combined. Place in the fridge until needed.
Top one side of each bun with a generous scoop of egg salad, a slice of bacon, tomato, a few arugula leaves, and a slice of onion (if using); add top bun and gently press down; repeat with all buns.