Egg Salad

�¡8 large hard cooked eggs
�¡3 tbsp part skim ricotta cheese
�¡3 tbsp non fat plain Greek yogurt
�¡2 tsp clean Dijon mustard
�¡2 tsp green onion, finely chopped
�¡sea salt and ground pepper, to taste
�¡celery, finely minced (optional)
�¡red bell pepper or fresno chili pepper, finely minced (optional)

1.In a medium size bowl whisk together the ricotta, yogurt, mustard, onion and any optional ingredients (I didn�ft have any green onion so I chopped up some red onion and I opted not to include the celery or red bell pepper).
2.Season with salt and pepper.
3.Peel the eggs and chop to your desired consistency.
4.Add eggs to the cheese mixture and gently stir to combine.
5.Serve the egg salad over toasted whole wheat baguette slices, ezekiel bread or even baked pita chips (recipe here).


Serving Size: 1/4

Number of Servings: 4

Recipe submitted by SparkPeople user NICOLERENE.