Watercress, a cruciferous vegetable, adds a zesty note—and welcome phytonutrients—to this enlightened version of an American classic.
Time: 10 minutesIngredients
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
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.
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.
- 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