Peppery watercress adds zest to classic egg salad in these easy tea sandwiches. Enjoy as a quick appetizer or brunch option.
Active Time
15 mins
Total Time
15 mins
Yield
Serves 8
How to Make It
1. Step
Whisk yogurt (or sour cream), mayonnaise, mustard, salt and pepper in a medium bowl. Add eggs, celery and scallion; stir well. Spread half the egg salad on 1 slice of bread, top with 1 cup watercress and a second slice of bread. Repeat with the remaining ingredients. Cut each sandwich into 4 triangles.
Ingredients
2 tablespoons low-fat plain Greek-style yogurt or sour cream
2 tablespoons mayonnaise
2 teaspoons yellow mustard
Pinch of salt
Ground pepper to taste
4 hard-boiled eggs, peeled and chopped
1 medium celery stalk, finely chopped
1 scallion, finely chopped
4 slices thin whole-wheat sandwich bread, lightly toasted, if desired
