Egg Salad Sandwiches with Watercress

  • 10 large hard-boiled egg whites
  • 3 Tbsp. non-fat sour cream or non-fat plain yogurt
  • 1 Tbsp. fat-free mayonnaise
  • 1 Tbsp. grainy mustard
  • 4 scallions, trimmed and chopped
  • Freshly ground black pepper to taste
  • ¾ cup washed and stemmed watercress
  • 6 slices 100% whole wheat bread

Chop egg whites and stir in sour cream (or yogurt), mayonnaise and mustard.  Add scallions and season with pepper.


Arrange watercress on 4 bread slices.  Top with the egg salad and cover with the remaining bread slices.