Photo of French Egg Salad Sandwiches with Tarragon Watercress by WW

French Egg Salad Sandwiches with Tarragon Watercress

4 - 8
PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
These elegant little egg salad sandwiches are taken up a notch with tarragon watercress. Cut the crusts off and quarter them for a fun brunch or tea party addition.


Fat free mayonnaise

¼ cup(s)

Fresh tarragon

1½ tsp(s), minced

Dijon mustard

1 tsp(s)

Table salt

¼ tsp(s)

Ground turmeric


Black pepper


Hard boiled egg(s)

6 large egg(s), peeled

Cooked celery

¼ cup(s)

Uncooked scallion(s)

2 cup(s), coarsely chopped (white & light green section only)

Fresh watercress

1 cup(s)

Fresh tomato(es)

1 large, cut into 8 thin slices

Whole wheat bread

8 slice(s)


  1. In a small bowl, combine mayonnaise, tarragon, mustard, salt, turmeric, and a pinch of pepper.
  2. 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.
  3. Layer ¼ cup watercress, 2 tomato slices, and 1/3 cup egg salad on each sandwich.