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Egg Salad and Watercress Sandwich

Egg Salad and Watercress Sandwich

Recipe created by SheKnows on Dec 9, 2010
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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.

Ingredients

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

Directions

Peel the hard boiled eggs and place in a medium-sized bowl.
Mash the eggs with a fork, and then add in the sour cream, mayonnaise, mustard, and scallions. Mix until well combined.
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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Vegetarian Recipes

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