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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 3/25/08 to Kitchen Goddess

Egg-Salad Sandwiches

Egg-Salad Sandwiches

Egg-Salad Sandwiches


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


  1. Prepare an ice-water bath; set aside.
  2. 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.
  3. Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks.
  4. Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.
  5. Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper.
  6. Add to egg mixture, and gently stir to combine.
  7. Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Serves 4.

smellen smellen 8 years 9 weeks
love egg salad, but i never thought of removing some yolks. guess it would cut back on some of the cholesterol, so that is worth trying out. i usually prefer a little finely diced red onion & celery, and light mayo/spicy mustard. then maybe some dill & other spices, but nothing too overpowering; fresh chives would probably be a nice addition, though.
Marci Marci 8 years 9 weeks
I like egg salad, but this recipe sounds a bit over the top and would camouflage the egg flavor. I think I'd prefer it the plain old way: A little mayo, some salt and dry mustard.
chrisTyyy chrisTyyy 8 years 9 weeks
I LOVE egg salad sandwiches. I don't think I'll be making them myself though since nobody else will be eating them with me.