mayo-free egg salad sandwich

One of my favorite healthy living/food blogs is Peanut Butter Runner. She made this simple sandwich the other day, which inspired me to find a recipe for a mayo-free egg salad sandwich.

Ingredients:

  • 8 large hard-boiled eggs
  • 3 tablespoons part-skim ricotta cheese
  • 3 tablespoons plain Greek yogurt
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chives, finely chopped
  • 1/4 red bell pepper, finely chopped
  • coarse salt & pepper
  • 2 cups arugula
  • 8 thin slices whole grain bread
  • sprouts/tomatoes (optional)

To hard boil eggs, place them in a saucepan; add enough water to cover them by 1 inch. Bring water to a simmer; remove from heat. Cover and let stand for 12 minutes. Drain and rinse eggs under cold water.

Whisk together ricotta, yogurt, mustard, chives, red pepper and 1/2 teaspoon salt into a bowl; season with pepper. Peel eggs; cut in half and remove yolks. Crumble yolks into a bowl and finely chip egg whites, add them to the yogurt mixture. Stir to combine.

Arrange eggs salad on top a slice of toasted wheat bread. Add the arugula and top with another slice of bread. This recipe makes enough for 4 sandwiches.

For an extra kick, add chopped onions, a few pickled jalapenos finely minced or a squeeze of fresh lemon juice.

Photo: Peanut Butter Runner; Recipe: ShutterBean.com, adapted from Power Foods, from the editors of Whole Living

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