Watercress and Hard-Cooked Egg Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches unblemished watercress
- 1tablespoon Dijon-style mustard
- 2tablespoons red-wine vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
- 6tablespoons peanut, vegetable or corn oil
- 2hard-cooked eggs, peeled and sliced or chopped
- 2tablespoons coarsely chopped red onion
- tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
227 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 11 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 251 milligrams sodium
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 and drain well. Shake or pat dry.
- Step 2
Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
- Step 3
Add watercress, egg and onion. Sprinkle with parsley and toss.
Private Notes
Comments
Not a lot of comments on this 1980s recipe but it's lovely. However, the proportions need adapting/explaining. To serve two, we used two hard-boiled eggs, a half-bunch of watercress from our Asian grocery store, half the called-for oil, and the rest as written. Used shallot instead of red onion. The result was a quite delicious, refreshing take on egg salad. We served it on toast. It could do with a good bit of parsley, and we'll add capers next time.
Following on from another chef, I also tried adding some additional protein in the form of sea scallops. Overall, an interesting combination flavors. The beets worked really well together, and I feel like I'm still experimenting wth watercress. I don't know that I would try this exact same combination again, but as a one off experiment is worked and was fun.
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