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; carbohydrates 30.5g; dietary fiber 3.8g; sugars 2g; fat 12.9g; saturated fat 3.6g; cholesterol 375mg; vitamin a iu 912IU; vitamin c 5.6mg; folate 125.4mcg; calcium 119.7mg; iron 2.9mg; magnesium 43.8mg; potassium 321.5mg; sodium 721.5mg; thiamin 0.3mg.
Exchanges:
1 1/2 starch, 1 1/2 medium-fat meat
