Egg Salad Sandwiches with Watercress
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
Gallery
Ingredients
Directions
Tips
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
Per Serving:
313 calories; protein 17.9g 36% DV; carbohydrates 30.5g 10% DV; 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.
Exchanges:
1 1/2 starch, 1 1/2 medium-fat meat
