Egg Salad Sandwiches

Name: Egg Salad Sandwiches
Yield: Makes 4
Ingredients: 8 large hard-cooked eggs (page 61); 3 tablespoons part-skim ricotta cheese; 3 tablespoons plain Greek-style yogurt (2 percent); 2 teaspoons Dijon mustard; 2 teaspoons finely chopped fresh chives; Coarse salt and freshly ground pepper; 2 cups watercress, thick stems removed; 8 thin slices whole-grain bread

January 26, 2012

Egg salad sandwiches are often loaded with mayonnaise, but this version relies instead on ricotta and yogurt for creaminess. Watercress and whole-grain bread are other healthful updates. Eggs, of course, provide high-quality protein in addition to a variety of other nutrients, such as choline.

Recipe information

Yield
Makes 4

Ingredients

8 large hard-cooked eggs (page 61)

3 tablespoons part-skim ricotta cheese

3 tablespoons plain Greek-style yogurt (2 percent)

2 teaspoons Dijon mustard

2 teaspoons finely chopped fresh chives

Coarse salt and freshly ground pepper

2 cups watercress, thick stems removed

8 thin slices whole-grain bread

Preparation

Step 1
Peel eggs; cut in half, and remove yolks. Crumble yolks into a bowl. Finely chop egg whites, and add to bowl.
Step 2
Whisk together ricotta, yogurt, mustard, chives, and 1/2 teaspoon salt in a small bowl; season with pepper. Add to egg mixture, and gently stir to combine.
Step 3
Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread, and serve.
Nutrition information
Step 4
(Per Serving)
Step 5
Calories: 308g
Step 6
Saturated: 4.9g
Step 7
Unsaturated Fat: 6.7g
Step 8
Cholesterol: 429mg
Step 9
Carbohydrates: 26.6g
Step 10
Protein: 20.2g
Step 11
Sodium: 718mg
Step 12
Fiber: 3.4g

Power Foods

TagsRicotta Cheese Dairy Watercress Leafy Greens Vegetable Main Lunch Brunch Vegetarian Nut Free Easy Quick Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes