Egg Salad Sandwiches with Peppery Watercress

egg salad sandwich with watercress in a bowl with a second sandwich on the side

I recently read a staggering statistic that 6/10 people in the UK avoid buying certain vegetables because they don’t know what to do with them. While I don’t have a U.S. statistic on this, I imagine we are equally bad. Familiar vegetables are downright easy. We don’t need to think about what we like them with, how to prepare them, or whether kids like them. I think, however, we love exploring new vegetables when given the tools and recipes to do so. This is where these Egg Salad Sandwiches with Peppery Watercress come into play.

When leaping and bounding for the rhubarb at the Farmer’s Market this past weekend, I saw watercress in the corner of my eye. I don’t usually give watercress a second thought. While incredibly nutritious, it has a strong peppery flavor that can easily overwhelm a dish. Luckily, the farm-fresh eggs and spring onions sitting next to them provided the perfect opportunity to balance the powerful taste of watercress in an egg salad sandwich.

Ingredients in different size bowls and on a wood background
eggs and mayonnaise mixture in a bowl with egg whites and green onions on the side
All egg salad ingredients chopped in a bowl with bread on the side
Finished egg salad in a bowl with a spreader with bread on the side
egg salad topped with watercress on a piece of bread

This is a classic egg salad sandwich at its best. The eggs are slightly undercooked and pureed to achieve a creamy base without a lot of mayonnaise. The addition of mustard, mayo, yogurt, salt, and a touch of lemon juice creates a smooth foundation for the chopped egg whites and spring onions. The watercress topping adds the perfect peppery bite right at the end.

egg salad sandwich with watercress on a plate

Possible Substitutions for these Egg Salad Sandwiches with Peppery Watercress

WATERCRESS. If you do not like a peppery bite, pea shoots are an amazing substitute for watercress. If you cannot find watercress, arugula is a great substitute if you still want that peppery bite.

YOGURT. To make this egg-salad dairy-free, substitute the yogurt for mayonnaise.

egg salad sandwich with watercress in a bowl with a second sandwich on the side

Before you Start: Helpful Tips

Hard-boiling and peelings eggs are finicky, there is no doubt about it. Here, I show you how I hard-boil eggs to ensure the eggs are perfectly cooked and peel easily. If you have a favorite way, please feel free to use it.

More Spring-Inspired Recipes


Egg Salad Sandwiches with Peppery Watercress

This is a classic egg salad sandwich at its best with minimal mayo and a perfect peppery bite right at the end, thanks to the watercress. 

  • Author: Kim
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 sandwiches 1x
  • Category: Sandwiches
  • Method: Stove-top
  • Cuisine: American


  • 5 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon yogurt
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt, plus more to taste
  • 3 scallions, trimmed, including 1/2-inch from the top, and thinly sliced
  • 1 handful (12g) watercress 
  • 4 slices sandwich bread*


  1. Hard-boil the eggs. Place the eggs in a medium saucepan and add water to cover the bottom 1/2 of the eggs (the top half of the egg should be uncovered). Cover the pan with a lid and set the pan over high heat. Once you hear the eggs start to boil, set a timer for 9 minutes. Meanwhile, prepare a large bowl filled with ice water. When the timer rings, drain the hot water and transfer the eggs to the cold water. Once the eggs are cool enough to handle, peel them. 
  2. Make the egg salad. Cut each egg in half lengthwise, and remove the yolks from the whites. Reserve the whites for later use. Place the yolks in a food processor and add the mayonnaise, yogurt, mustard, lemon juice, and salt. Puree until smooth. Alternatively, in a large bowl, mash the yolks, mayonnaise, yogurt, mustard, lemon juice, and salt with a fork until smooth. 
  3. Chop the egg whites. Add the green onions and egg whites to the egg yolk mixture. Stir to combine. Adjust salt to taste. 
  4. To Make the Sandwiches. Lay the slices of bread flat on a cutting board or plate. Spread one-half of the egg salad onto a piece of sandwich bread. Spoon the remaining half onto another. Top the egg salad with watercress. Top each half of the sandwich with another slice of bread. Slice the sandwiches diagonally or crosswise. 


BREAD. White, Whole Wheat, and Sourdough all work here; choose your favorite or what you have on hand.

STORAGE. Refrigerate Egg Salad in an air-tight container for up to 5 days. 


  • Serving Size: 1 sandwich
  • Calories: 368 calories
  • Sugar: 2.1g
  • Sodium: 905mg
  • Fat: 18.1g
  • Saturated Fat: 4.2g
  • Carbohydrates: 34.8g
  • Fiber: 1.7g
  • Protein: 19.1g
  • Cholesterol: 413mg

Keywords: wild watercress, watercress recipes, watercress sandwich

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