Healthy and delicious! An inspiring combination.

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

• Cut the eggs and scoop out the yolks. Chop the whites and mash the yolks in separate bowls. Mix mashed yolks with sour cream, mayonnaise and mustard. Add the chopped egg whites and scallions. Sprinkle with salt and pepper.
• Layer 4 bread slices with watercress. Spread egg salad and top with the the remaining bread slices.