A great peppery mayonnaise prepared with watercress and chopped eggs.


  • 1 small bunch of watercress

  • 3 hard-boiled eggs, chopped

  • 2 tbsp low-fat plain yoghurt

  • 2 tbsp low-fat low-fat mayonnaise

  • 2 tsp lemon juice

  • Salt and freshly ground black pepper


  • 1.

    Chop the watercress, keeping a few sprigs back for decoration, and put in a mixing bowl

  • 2.

    Add the mayonnaise, yoghurt and lemon juice, and season

  • 3.

    Add the chopped eggs and mix together

  • 4.

    Place in a serving dish and decorate with the remaining sprigs of watercress. Serve with crisp breads

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 104kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 153mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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