Egg Salad Sandwiches with Watercress

1 Review
From: EatingWell Magazine Holiday Issue 1996

Watercress, a cruciferous vegetable, adds a zesty note—and welcome phytonutrients—to this enlightened version of an American classic.

Ingredients 4 servings

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  • 8 large hard-boiled eggs, (see Tip)
  • 3 tablespoons nonfat sour cream, or nonfat plain yogurt
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon grainy mustard
  • 4 scallions, trimmed and chopped
  • Salt & freshly ground pepper, to taste
  • 3/4 cup washed and stemmed watercress
  • 8 slices pumpernickel bread

Preparation

  • Active

  • Ready In

  1. Scoop out egg yolks. Place 2 yolks in a small bowl and reserve the rest for another use. Chop egg whites and reserve. Mash the yolks with a fork and stir in sour cream (or yogurt), mayonnaise and mustard. Add chopped egg whites and scallions and season with salt and pepper.
  2. Arrange watercress on 4 bread slices. Top with the egg salad and cover with the remaining bread slices.
  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition information

  • Per serving: 313 calories; 13 g fat(4 g sat); 4 g fiber; 31 g carbohydrates; 18 g protein; 125 mcg folate; 375 mg cholesterol; 2 g sugars; g added sugars; 912 IU vitamin A; 6 mg vitamin C; 120 mg calcium; 3 mg iron; 722 mg sodium; 321 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 1/2 medium-fat meat

Reviews 1

September 14, 2010
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By: bluellies
It's a bit watery for egg salad, but still fairly tasty. If I don't have watercress I'll add sliced cucumbers and regular lettuce. A whole bunch of cracked pepper later and you have a decent lunch.