Name: Egg-Salad Sandwiches
Ingredients: 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

Step 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.

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

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Egg-Salad Sandwiches

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