Egg Salad Sandwiches
- 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
- Peel eggs; cut in half, and remove yolks.
- Crumble yolks into a bowl.
- Finely chop egg whites, and add to bowl.
- 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.
- Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly.
- Top with remaining slices of bread, and serve.
- (Per Serving)
- Calories: 308g
- Saturated: 4.9g
- Unsaturated Fat: 6.7g
- Cholesterol: 429mg
- Carbohydrates: 26.6g
- Protein: 20.2g
- Sodium: 718mg
- Fiber: 3.4g
eggs, ricotta cheese, yogurt, mustard, fresh chives, salt, thin
Taken from www.epicurious.com/recipes/food/views/egg-salad-sandwiches-394190 (may not work)