Egg Salad Sandwiches with Watercress

By Logo inline

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

Ingredients
  • 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

Directions
  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

Servings
4
Calories
287
Carbohydrates
29 g
Fat
11 g
Saturated Fat
3 g
Protein
16 g
Cholesterol
373 mg
Dietary Fiber
4 g
Potassium
289 mg
Sodium
601 mg
Yield
4 servings
Exchanges
1 1/2 starch
1 1/2 medium-fat meat
Folate
30% daily value
Vitamin A
20% dv
.Iron
15% dv

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

eatingwell snack dinner lunch american low saturated fat low calorie heart healthy healthy weight diabetes appropriate all seasons winter fall summer spring main dish combination meal sandwich vegetarian dairy wheat greens eggs easy