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!
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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)
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water by about an inch.
Step 2
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.
Step 3
After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely, about 5 minutes.
Step 4
Peel the eggs and chop them into small pieces. Transfer the chopped eggs to a medium mixing bowl.
Step 5
Add the mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and chopped chives to the bowl with the eggs. Gently mix until well combined.
Step 6
Lightly toast the bread slices, then spread a thin layer of softened butter on each slice.
Step 7
Divide the egg salad evenly between the two slices of bread, spreading it to cover the surface.
Step 8
Top the egg salad with fresh watercress, evenly spreading it out. If desired, garnish with thinly sliced radishes for extra crunch and color.
Step 9
Serve immediately and enjoy your open-faced egg salad and watercress sandwich!
Nutrition Facts
| Serving size | (570.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 911.5 |
| Total Fat 66.8g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 820mg | 0% |
| Sodium 2141.8mg | 0% |
| Total Carbohydrate 42.9g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 7.9g | |
| Protein 35.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 320.8mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1127.4mg | 0% |
Source of Calories