French Egg Salad Sandwiches with Tarragon Watercress
4
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
These elegant little egg salad sandwiches are taken up a notch with tarragon watercress. Cut the crusts off and quarter them for a fun brunch or tea party addition.
Ingrédients
Fat free mayonnaise
¼ cup(s)
Fresh tarragon
1½ tsp(s), minced
Dijon mustard
1 tsp(s)
Table salt
¼ tsp(s)
Ground turmeric
⅛ tsp(s)
Black pepper
⅛ tsp(s)
Hard boiled egg
6 large, peeled
Cooked celery
¼ cup(s)
Uncooked scallions
2 cup(s), coarsely chopped (white & light green section only)
Fresh watercress
1 cup(s)
Tomato
1 large, cut into 8 thin slices
Whole wheat bread
8 slice(s)
Instructions
1
In a small bowl, combine mayonnaise, tarragon, mustard, salt, turmeric, and a pinch of pepper.
2
Slice 4 eggs in half and remove yolks (reserve for another use or discard). In a medium bowl, mash 4 hardboiled egg whites and 2 whole hard boiled eggs. Add celery and scallions. Fold in mayonnaise dressing.
3
Layer ¼ cup watercress, 2 tomato slices, and 1/3 cup egg salad on each sandwich.
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