No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Egg-Salad Sandwiches

  • Servings: 4
Egg-Salad Sandwiches

Photography: Yunhee Kim

Source: Martha Stewart Living, May 2006

Ingredients

  • 8 large eggs
  • 3 tablespoons part-skim ricotta cheese
  • 3 tablespoons plain nonfat
  • 2 teaspoons Dijon mustard
  • 2 teaspoons finely chopped fresh chives
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 2 cups watercress, thick stems removed
  • 8 thin slices (1 ounce each) whole-grain bread

Directions

  1. Prepare an ice-water bath; set aside. Cover eggs with 1 inch of cold water in a large saucepan. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer eggs to ice-water bath; let stand 2 minutes. Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks. Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.

  2. Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper. Add to egg mixture, and gently stir to combine.

  3. Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Reviews (1)

  • dnlcllns 10 Jan, 2009

    Come on!! Two yolks not four?!?! Well I will add four.

Related Topics