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.
- 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