Watercress and Hard-Cooked Egg Salad
Published May 6, 1986
- Total Time
- 10 minutes
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Ingredients
2 bunches firm watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
2 hard-cooked eggs, peeled and chopped
2 tablespoons coarsely chopped red onion
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
2 grams carbs; 75 milligrams cholesterol; 229 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 1 gram fiber; 253 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
- Step 2
Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
- Step 3
Add watercress, eggs and onion. Sprinkle with parsley and toss.
Private Notes