Egg Salad and Watercress Sandwich

Egg Salad and Watercress Sandwich

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 4 Servings

This version of the classic American sandwich is both lighter and healthier with the addition of yogurt and watercress.


  • 8 large hard-boiled eggs
  • 3 tablespoons nonfat plain Greek-style yogurt
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon grainy mustard
  • 4 scallions, trimmed and chopped
  • Salt & freshly ground pepper to taste
  • 3/4 cup washed and stemmed watercress
  • 8 slices pumpernickel bread


  1. Peel the hard boiled eggs and place in a medium-sized bowl.
  2. Mash the eggs with a fork, and then add in the sour cream, mayonnaise, mustard, and scallions. Mix until well combined.
  3. Season the egg mixture with salt and pepper and then place on 4 bread slices topped with watercress. Cover with the remaining slices and serve.

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