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.

　　

Ingredients

Makes 4

　　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

　　

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

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