New This Month

Egg-Salad Sandwiches


This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread.

  • Servings: 4

Photography: Yunhee Kim

Source: Martha Stewart Living, May 2006


  • 8 large eggs
  • 3 tablespoons part-skim ricotta cheese
  • 3 tablespoons plain nonfat Greek yogurt
  • 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


  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 Add a comment

  • dnlcllns
    10 JAN, 2009
    Come on!! Two yolks not four?!?! Well I will add four.