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Egg Salad Sandwiches with Watercress


Per serving: 289 calories; 11 g fat ( 3 g sat , 4 g mono ); 373 mg cholesterol; 29 g carbohydrates; 16 g protein; 4 g fiber; 601 mg sodium; 289 mg potassium.

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Egg Salad Sandwiches with Watercress 0 Picture


  • 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 time 10mins
Cooking time 20mins


Step 1

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.


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