Recipe: Egg Salad Sandwiches

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 SandwichesYield: 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