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Photo of Egg & cress sandwich by WW

Egg & cress sandwich

2
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
This is a great low fat version of the classic egg mayonnaise - use it as a sandwich filling, on toast, in pitta bread or for dipping into with crispbreads.

Ingredients

Egg, whole, raw

2 medium, raw

Light Salad Cream

1 teaspoon(s)

Fat Free Natural Yogurt

10 g, use 2 tsp

Chives, Fresh

1 teaspoon(s), finely chopped

Salt

1 pinch

Black pepper

⅛ teaspoon(s)

Calorie Controlled Brown Bread

2 slice(s)

Watercress

1 bunch(es), rocket to serve

Instructions

  1. Boil the eggs for approximately 5 minutes, so they are hard boiled. Leave to cool for a couple of minutes.
  2. Mash the eggs using a fork and stir in the salad cream, yogurt and chives. Season with salt and freshly ground black pepper. Serve on top of the bread with rocket or watercress to garnish.

Notes

Make this for a lunchbox putting the egg mixture in a plastic container and wrapping the bread and leaves separately.

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