Egg salad
sandwiches are often loaded with mayonnaise, but this version relies instead on
ricotta and yogurt for creaminess. Watercress and wholegrain bread are other
healthful updates. Eggs, of course, provide high-quality protein in addition to
a variety of other nutrients, such as choline.
Ingredients
:
- 8 large hard-cooked eggs
- 3 tablespoons part-skim ricotta cheese
- 3 tablespoons plain Greekstyle 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
Method :
- 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 ½ 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: 308
calories; 4.9 g saturated fat; 6.7 g unsaturated fat; 429 mg cholesterol; 26.6
g carbohydrates; 20.2 g protein; 718 mg sodium; 3.4 g fiber
Tags:
Sandwiches