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

Martha Stewart Living, May 2006

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Yunhee Kim

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk together ricotta, yogurt, mustard, chives, and 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.

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Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
01/10/2009
Come on!! Two yolks not four?!?! Well I will add four.
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