- large eggs - 8 pieces
- low-fat ricotta cheese - 3 st. spoons
- ordinary Greek yogurt - 3 Art. spoons
- mustard - 2 teaspoons
- green onions - 2 teaspoons
- red bell pepper - 1/4 piece
- Salt and pepper - To taste
- arugula - 2 cups
- thin slices bread from whole grains - 8 pieces
- Boil the hard boiled eggs. To do this, place the eggs in a saucepan and add enough water to cover the eggs. Bring the water to a boil over low heat, remove the pan from the heat, cover and let stand for 12 minutes.
- Drain and rinse the eggs under cold water.
- Finely chop the onions and bell peppers.
- Beat ricotta cheese, Greek yogurt, mustard, onion, bell pepper and 1/2 teaspoon salt in a bowl. Season with black pepper to taste.
- Peel eggs, cut in half and remove the yolks. Yolks chop and put in a bowl. Add finely chopped egg whites. Add the yoghurt mixture. Mix.
- Lay the egg salad over 4 slices of toasted wheat bread. Add arugula and cover the top with the remaining 4 slices of toasted bread.
Servings: 4