Eggs are among the most nutritionally rich foods available, so an egg salad sandwich would seem like a good thing. But the hallmark of egg salad the creaminess typically has more to do with the amount of mayonnaise in the mix. We wanted a version that would do our eggs justice. To achieve creaminess without relying solely on mayo, we took a cue from our method for deviled eggs and mashed the yolks. Knocking a few minutes off the cooking time produced yolks that mashed up perfectly creamy, with no hint of chalkiness. From there, we added just 2½ tablespoons of mayonnaise and an equal amount of yogurt, plus lemon juice, mustard, salt, and pepper. This yielded a velvety base into which we folded the chopped egg whites and fresh scallions. For crunch, we added a layer of vibrant radishes. And we traded the token lettuce leaf for a mound of vitamin-rich watercress for freshness. Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged.
- Yield: 6 Servings
- 10 large organic eggs
- 2½ tablespoons mayonnaise
- 2½ tablespoons organic plain low-fat yogurt
- 1½ tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper
- 3 scallions, sliced thin
- 12 slices hearty 100 percent whole-grain sandwich bread
- radishes, trimmed and sliced thin
- 2 ounces (2 cups) watercress
- Bring 1 inch water to rolling boil in large saucepan over high heat. Place eggs in steamer basket in single layer. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 11 minutes.
- When eggs are almost finished cooking, fill medium bowl halfway with ice and water. Using slotted spoon, transfer eggs to bowl of ice water and let sit for 15 minutes to cool.
- Peel eggs and halve lengthwise. Transfer egg yolks to large bowl. Using potato masher, mash yolks with mayonnaise, yogurt, lemon juice, mustard, ½ teaspoon salt, and ⅛ teaspoon pepper. Whisk mixture until smooth.
- Chop egg whites into ¼-inch pieces. Fold whites and scallions into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper to taste. Spread egg salad evenly over 6 bread slices. Arrange radishes evenly over egg salad, then top with watercress. Top with remaining 6 bread slices. Serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.