Watercress, a cruciferous vegetable, adds a zesty note--and welcome phytonutrients--to this enlightened version of an American classic. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen


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; 12.9 g total fat; 3.6 g saturated fat; 375 mg cholesterol; 722 mg sodium. 321 mg potassium; 30.5 g carbohydrates; 3.8 g fiber; 2 g sugar; 17.9 g protein; 912 IU vitamin a iu; 6 mg vitamin c; 125 mcg folate; 120 mg calcium; 3 mg iron; 44 mg magnesium;

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