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

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

313 calories; protein 17.9g 36% DV; carbohydrates 30.5g 10% DV; exchange other carbs 2; dietary fiber 3.8g 15% DV; sugars 2g; fat 12.9g 20% DV; saturated fat 3.6g 18% DV; cholesterol 375mg 125% DV; vitamin a iu 912IU 18% DV; vitamin c 5.6mg 9% DV; folate 125.4mcg 31% DV; calcium 119.7mg 12% DV; iron 2.9mg 16% DV; magnesium 43.8mg 16% DV; potassium 321.5mg 9% DV; sodium 721.5mg 29% DV; thiamin 0.3mg 26% DV.

Reviews (1)

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Rating: 4 stars
It's a bit watery for egg salad but still fairly tasty. If I don't have watercress I'll add sliced cucumbers and regular lettuce. A whole bunch of cracked pepper later and you have a decent lunch. Read More