Creole Egg Salad Sandwich

 Serves 4


4 large eggs, hard boiled

4 tablespoons finely diced celery

2 tablespoons minced red onion

1/4 cup finely chopped sour pickles

1 clove garlic, minced

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1-1/2 teaspoons white wine vinegar

1 teaspoon lime or lemon juice

3/4 cup low-fat mayonnaise


1/2 bunch watercress

8 slices whole wheat bread


Peel and chop eggs in medium size bowl. Add celery, onions, pickle, garlic, paprika, cayenne, vinegar, juice and mayonnaise; blend well. Add salt to taste. Rinse and dry watercress. Break smaller pieces from thick stems; set small pieces aside. Divide egg mixture among 4 bread slices; top each with small pieces of watercress and remaining bread slices.


Nutrition Facts

Calories 310
Total Fat 11g
Cholesterol 210mg
Sodium 930mg
Total Carb. 42g
Protein 12g