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Egg-Salad Sandwiches

Egg-Salad Sandwiches

Martha Stewart Living, May 2006 http://www.marthastewart.com/316000/egg-salad-sandwiches
3
Rated
60100(1)1
  • Yield Makes 4

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.

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