INGREDIENTS

4 hard-boiled eggs
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 teaspoons old-fashioned mustard
2 tablespoons chopped watercress
slices rye or whole wheat bread
radish slices
1 cup watercress, trimmed
salt and pepper

PREPARATION

1. In a bowl, mash the eggs with a fork. Add yogurt, lemon juice, mayonnaise, mustard and chopped watercress. Season with salt and pepper and mix. Divide filling among slices of rye or whole wheat bread. Garnish with radish slices and watercress, then cover with additional bread slices.

http://www.coupdepouce.com/cuisine/plats-principaux/recette/sandwichs-aux-oeufs-et-au-cresson