Ingredients
8 large hard-boiled eggs
3 tablespoons nonfat sour cream, or nonfat plain yogurt
1 tablespoon reduced-fat mayonnaise
1 tablespoon grainy mustard
4 scallions, trimmed and chopped
Salt & freshly ground pepper, to taste
3/4 cup washed and stemmed watercress
8 slices pumpernickel bread
Directions
Scoop out egg yolks. Place 2 yolks in a small bowl and reserve the rest for another use. Chop egg whites and reserve. Mash the yolks with a fork and stir in sour cream (or yogurt), mayonnaise and mustard.
Add chopped egg whites and scallions and season with salt and pepper.
Arrange watercress on 4 bread slices. Top with the egg salad and cover with the remaining bread slices.
