Fantastic Mayo-Free Egg Salad Sandwiches

Makes 4

(recipe adapted slightly from Power Foods, from the editors of Whole Living )

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.

If you think the recipe needs a kick (like I suggested) chopped onions, a few pickled jalapenos finely minced or a squeeze of fresh lemon juice would do the trick! Maybe even a little bit of hot sauce?