French Egg Salad Sandwiches with Tarragon Watercress
Fat free mayonnaise
1½ tsp(s), minced
Hard boiled egg(s)
6 large egg(s), peeled
2 cup(s), coarsely chopped (white & light green section only)
1 large, cut into 8 thin slices
Whole wheat bread
- In a small bowl, combine mayonnaise, tarragon, mustard, salt, turmeric, and a pinch of pepper.
- Slice 4 eggs in half and remove yolks (reserve for another use or discard). In a medium bowl, mash 4 hardboiled egg whites and 2 whole hard boiled eggs. Add celery and scallions. Fold in mayonnaise dressing.
- Layer ¼ cup watercress, 2 tomato slices, and 1/3 cup egg salad on each sandwich.