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Photo of Chopped Egg Salads over Watercress with Tarragon Vinaigrette by WW

Chopped Egg Salads over Watercress with Tarragon Vinaigrette

1
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
6
Difficulty
Easy
This unique take on traditional egg salad features chopped veggies mixed with chick peas in a tangy tarragon vinaigrette. It makes a beautiful addition to a brunch.

Ingredients

Reduced calorie mayonnaise

¼ cup(s)

Shallots

3 tbsp(s), minced

Water

1 tbsp(s), + 1tsp water

Capers

1 tbsp(s), chopped

Fresh tarragon

2 tsp(s), minced

Dijon mustard

1½ tsp(s)

White wine vinegar

1 tsp(s)

Table salt

½ tsp(s), Salad Ingredients*

Fresh watercress

4½ cup(s)

Canned undrained chickpeas

15 oz, drained & rinsed (1 ½ cups)

Cucumber

1½ cup(s), chopped

Celery

¾ cup(s), chopped

Hard boiled egg

6 large, chopped

Grape tomatoes

1½ cup(s), halved

Black pepper

1 pinch(es), or to taste

Instructions

  1. In a small bowl, whisk together all vinaigrette ingredients.
  2. Assemble each salad. On each plate layer ¾ cup watercress, ¼ cup cucumber, ¼ cup chick peas, 2 TB celery, 1 chopped egg. Drizzle with 4 tsp vinaigrette and garnish with ¼ cup tomatoes and black pepper.

Notes

For a party you can prepare this salad on a platter using full amount of each ingredient, toss slightly to distribute dressing and garnish with tomatoes, pepper, and chopped parsley for a pretty presentation.

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