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| INGREDIENTS |
| 8 |
large hard-boiled eggs |
| 3 tbsp. |
nonfat sour cream or nonfat plain yogurt |
| 1 tbsp. |
reduced-fat mayonnaise |
| 1 tbsp. |
grainy mustard |
| 4 |
scallions, trimmed and chopped |
| |
salt & freshly ground pepper to taste |
| ¾ cup |
washed and stemmed watercress |
| 8 slices |
pumpernickel bread |
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| RECIPE |
-
To hard boil eggs, place eggs in large sauce pan in single layer. Cover with cold water to 1 inch over the eggs. Bring the eggs and water to a boil, turn off or remove from heat, cover and let sit for 20 minutes. Rinse under cold water, crack and peel eggs.
- Chop eggs and place in large bowl.
- While eggs are cooking mix in a small bowl the sour cream or yogurt, mayonnaise, mustard, scallions, salt, and pepper, add to eggs and toss to dress.
- To make sandwiches, divide the watercress evenly over 4 slices of bread. Top with equal amounts of egg salad and remaining slices of bread, cut and enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
289 |
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| Total Fat |
11 g |
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| Sodium |
600 mg |
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| Total Carbohydrates |
29 g |
|
| Fiber |
4 g |
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| Protein |
17 g |
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