• Greek Yogurt & Dijon Egg Salad

    Greek Yogurt & Dijon Egg Salad
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    • 8 large hard-boiled eggs
    • 3 Tbsp part-skim ricotta cheese
    • 3 Tbsp non-fat plain Greek yogurt
    • 2 tsp dijon mustard
    • 2 tsp chives, finely chopped
    • 1/4 green bell pepper, finely chopped
    • 1/4 tsp salt
    • 1/2 tsp black pepper
    • 2 cups arugula
    • 8 thin slices whole grain bread
    1. Place eggs, whole and in shell, in a saucepan or pot; add enough water to cover them by 1 inch. Bring water to a boil then remove from heat. Cover and let stand for 12 minutes. Drain and rinse eggs under cold water.
    2. Whisk together ricotta, yogurt, mustard, chives, green pepper, salt and pepper into a bowl. Peel eggs; cut in half and remove yolks. Throw away half of the yolks. Crumble the other half of the yolks into a bowl and finely chop egg whites, add them to the yogurt mixture. Stir to combine.
    3. Arrange egg salad on top of the arugula and a slice of toasted wheat bread. Top with another slice of bread.
    4. If you think the recipe needs a kick, try chopped onions, a few pickled jalapenos finely minced or a squeeze of fresh lemon juice. Maybe even a little bit of hot sauce?
    Serving size: 1 Calories: 447 Fat: 17g Saturated fat: 4g Carbohydrates: 51g Sugar: 6g Sodium: 677mg Fiber: 6g Protein: 24g Cholesterol: 376mg
    Pictured above with plain, white bagel. Whole grain bread is what's accounted for in nutrition facts.

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