Egg Salad Sandwiches with Watercress (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Egg Salad Sandwiches with Watercress

http://www.eatingwell.com/recipes/egg_salad_sandwiches_with_watercress.html

From EatingWell:  July/August 1994, The EatingWell Diet (2007)

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

4 servings | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

Preparation

  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.

Nutrition

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

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 1/2 medium-fat meat

Tips & Notes