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.

Advertisement
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.

Tips on Organizing Your Home

These Are the Paint Colors You'll See Everywhere in 2022

39 Make-Ahead Holiday Dishes That Are Perfect for Festive Family Gatherings

Egg-Salad Sandwiches

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Egg-Salad Sandwiches

Account

More