Creole Egg Salad Sandwich

4 large eggs, hard boiled 4 tablespoons finely diced celery 2 tablespoons minced red onion 1/4 cup finely chopped sour pickles 1 clove garlic, minced 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1-1/2 teaspoons white wine vinegar 1 teaspoon lime or lemon juice 3/4 cup low-fat mayonnaise Salt 1/2 bunch watercress 8 slices whole wheat bread

Peel and chop eggs in medium size bowl. Add celery, onions, pickle, garlic, paprika, cayenne, vinegar, juice and mayonnaise; blend well. Add salt to taste. Rinse and dry watercress. Break smaller pieces from thick stems; set small pieces aside. Divide egg mixture among 4 bread slices; top each with small pieces of watercress and remaining bread slices.

Serves 4

Nutrition analysis per serving: 310 calories, 12g protein, 42g carbohydrates, 11g fat, 210mg cholesterol, 930mg sodium

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