I love a good egg salad sandwich.
This recipe for the delicious, eggy concoction has two extras to recommend it: It's lightened up and it's from Martha Stewart Living magazine.
Egg Salad Sandwiches Yield: 4 servings
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 course salt
freshly ground pepper
2 cups watercress, thick stems removed
8 thin slices whole-grain bread
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.
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.
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.
-- Emily Simnitt