Makes 4 sandwiches
Ingredients
- 8 large hard boiled eggs
- 3 T. part skim ricotta cheese
- 3 T. plain, nonfat Greek yogurt
- 2 tsp. Dijon mustard
- 2 tsp. finely chopped fresh chives
- 1/2 tsp. coarse salt
- Freshly ground pepper
- 2 c. watercress, thick stems removed
- 8 thin slices whole grain bread
Directions
- Peel eggs, cut in half and remove yolks
- Crumble 2 yolks and set aside
- Discard the other yolks
- Finely chop egg whites and transfer to a medium bowl
- Add crumbled yolks
- Whisk together ricotta, yogurt, mustard, chives and salt in a small bowl and season with pepper. Add egg mixture and stir gently to combine
- Arrange egg salad and watercress on 4 bread slices and top with the last 4 slices
(184 calories per sandwich!)
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