The Challenge
Egg & Watercress Sandwiches
Serves 2 | 5 minutes active time | 15 minutes total time
Technically, watercress is in the mustard family, but its tiny, tender leaves (separated from its bitter stems in this recipe) offer an unintimidating step into the world of greens.
- 2 hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- Kosher salt and freshly ground black pepper to taste
- 4 slices soft challah or whole-wheat bread
- 4 tablespoons watercress leaves, stems removed
- Mash the eggs with a fork until crumbly.
- Stir in half the mayonnaise and the salt and pepper.
- Spread the remaining mayonnaise on the bread.
- Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
- Trim the crusts and cut each sandwich into quarters.
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