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.
Egg Salad Sandwiches with Watercress
Egg Salad Sandwiches with Watercress

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

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 & 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.

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