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Egg Salad Sandwiches

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

  1. 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.

  2. 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
TagsRicottaCheeseDairyWatercressLeafy GreensVegetableMainLunchBrunchVegetarianNut FreeEasyQuickCookbooks
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