Prep 10 mins
Cook 30 mins
Served on pumpernickel bread. Recipe courtesy Saveur mag. (Note: My photo doesn't reflect the right bread for this initial preparation - toasted pumpernickel - nor did I serve it open-face. I wanted to use my first ever attempt at making bread, Zurie's Overnight No-Knead Bread. Sue me!) ;)
- Arrange eggs in a single layer in medium pot and cover with cold water by 1”. Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8-10 minutes undisturbed.
- Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.
- Combine eggs, half the chives, celery leaves and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar and mustard and fold again, being careful not to mash up the eggs.
- Toast bread lightly, then butter each slice on one side. Arrange a bit of the watercress on top of each piece of toast, buttered side up. Dollop each piece with a generous scoop of egg salad. Transfer the sandwiches to plates. Sprinkle with remaining chives and serve immediately.
This was really good egg salad. I also switched up the bread, using gluten free instead. Also cut back on the chives a bit, as I thought it would be bit strong for my personal taste. I really liked the combination of flavors as well as the colors though. I will make this again. Thanks for sharing.