Open Faced Egg Salad and Watercress Sandwich
Elevate your lunch game with this Open-Faced Egg Salad and Watercress Sandwich, a simple yet sophisticated recipe perfect for a light meal or afternoon snack. Featuring creamy, tangy egg salad made with a blend of mayonnaise, Dijon mustard, fresh lemon juice, and aromatic chopped chives, this sandwich is layered atop lightly toasted whole-grain bread for a hearty base. A handful of peppery watercress adds freshness and a delightful crunch, while optional radish slices provide a pop of color and extra zest. Ready in just 20 minutes, this recipe is ideal for those craving a quick, vibrant, and nutritious open-faced sandwich. Perfect for brunches, lunches, or elegant tea-time spreads, this dish is as visually stunning as it is satisfying!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chives, finely chopped
- 2 whole-grain bread slices
- 1 tablespoon butter, softened
- 1 cup watercress, washed and trimmed
- 2 radishes, thinly sliced (optional)
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely, about 5 minutes.
Peel the eggs and chop them into small pieces. Transfer the chopped eggs to a medium mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and chopped chives to the bowl with the eggs. Gently mix until well combined.
Lightly toast the bread slices, then spread a thin layer of softened butter on each slice.
Divide the egg salad evenly between the two slices of bread, spreading it to cover the surface.
Top the egg salad with fresh watercress, evenly spreading it out. If desired, garnish with thinly sliced radishes for extra crunch and color.
Serve immediately and enjoy your open-faced egg salad and watercress sandwich!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
