Watercress and Hard-Cooked Egg Salad


  • 2 bunches unblemished watercress
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons red-wine vinegar
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 6 tablespoons peanut, vegetable or corn oil
  • 2 hard-cooked eggs, peeled and sliced or chopped
  • 2 tablespoons coarsely chopped red onion
  • tablespoon finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      125 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 93 milligrams cholesterol; 101 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
  2. Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
  3. Add watercress, egg and onion. Sprinkle with parsley and toss.

10 minutes

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