Rating: 3.5 stars
65 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 18
  • 1 star values: 1
  • 65 Ratings

This egg sandwich does more than use up leftover hard-boiled eggs. It’s also a great way to put leftover fresh herbs to work—you know, the ones in the crisper drawer, languishing in produce bags. For our recipe, we used one tablespoon of flat-leaf parsley; basil, dill, tarragon, and chives would work well, too. Simply chop up the greens, mix them into a lightened-up mayonnaise-mustard mix, and schmear it over one slice of bread. Layer the other side with sliced eggs and watercress, which lends crunch and even more flavor. All that’s left is a shake of salt and a few cracks of pepper, and you’re ready to eat (or tuck it away for a filling lunch).

Sara Quessenberry

Gallery

Credit: Jens Mortensen

Recipe Summary test

hands-on:
5 mins
total:
5 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the mayonnaise, mustard, and parsley and spread evenly over both slices of bread.

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  • Layer one slice with the eggs and watercress and season with ⅛ teaspoon each salt and pepper. Top with the other slice of bread.

Nutrition Facts

391 calories; fat 23g; saturated fat 5g; cholesterol 429mg; sodium 837mg; protein 18g; carbohydrates 27g; sugars 2g; fiber 4g; iron 3mg; calcium 112mg.
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