“Fit to Eat” Egg Salad

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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