Two tricks to a more healthful egg salad: light mayonnaise and fewer egg yolks.
Recipe information
Yield
Makes 4 servings
Ingredients
7 hard-boiled eggs, peeled
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
3/4 cup chopped celery
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles (such as sweet gherkins)
3 tablespoons finely chopped sweet onion (such as Vidalia or Maui)
1 teaspoon chopped fresh tarragon
4 3/4-inch-thick slices whole grain bread, toasted, each cut in half on diagonal
12 cherry tomatoes
8 large watercress sprigs
Preparation
Step 1
Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces.
Step 2
Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Step 3
Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve.
Nutrition Per Serving
Per serving: calories
261; total fat
13 g; saturated fat
2 g; cholesterol
219 mg; fiber
4 g
#### Nutritional analysis provided by Bon Appétit
