Egg Salad Sandwiches with Watercress

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

Egg Salad Sandwiches with Watercress
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 10 minutes

  • 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 and freshly ground pepper to taste

  • 3/4 cup washed and stemmed watercress

  • 8 slices pumpernickel bread

  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.

Nutritional Facts

29 g
11 g
Saturated Fat
3 g
16 g
373 mg
Dietary Fiber
4 g
289 mg
601 mg
4 servings
1 1/2 starch
1 1/2 medium-fat meat
30% daily value
Vitamin A
20% dv
15% dv

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