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Ingredients
- 6 eggs
- 6 roma tomatoes
- 1/3 of a seedless cucumber, chopped (about 3/4 cup)
- 1/4 of a red onion, chopped (about 1/4 cup)
- 1/3 cup mayonnaise
- 1 Tbsp. Dijon-style mustard
- 1 bunch watercress, trimmed
- 1/2 teaspoon each salt and ground black pepper
Details
Servings 4
Preparation
Step 1
1. In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel and chop cooked eggs. 2. Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper. Fold in chopped egg. 3. Divide watercress among 4 plates. Top each with 3 tomato halves; spoon on egg salad. Drizzle with any remaining dressing. Makes 4 servings. Nutrition Facts Calories276, Total Fat (g)22, Saturated Fat (g)5, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)10, Cholesterol (mg)324, Sodium (mg)610, Carbohydrate (g)8, Total Sugar (g)5, Fiber (g)2, Protein (g)12, Vitamin C (DV%)66, Calcium (DV%)12, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet
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