Fantastic...great recipe; loved it with the watercress.
I loved this open-faced sandwich! I used freshly ground sea salt and freshly ground black pepper and that made egg salad a totally new experience. The watercress is wonderful...I probably used too much but just love it. Thanks for sharing. Made for ZWT8.
Loved the combination of flavors in this egg salad. The taste of the watercress just blended right in. Everyone had some and wanted more but none was left. Made for ZWT8
Only in my adult years have I learned to appreciate egg salad. I remember kids bringing it to school for lunch and it looked all dried out and smelled awful. I definitely did not want to sit next to anyone eating egg salad! Only a few years ago did I try some egg salad with a little curry in it that changed my mind, and have eagerly been sampling recipes ever since. Well, getting to this recipe, I will say that it elevates egg salad to a whole new level. It is creamy and tangy with the chives adding just the right note. I actually increased the ingredients, as I knew I would like this, and wanted to make sure I had plenty on hand. I used 8 eggs, 1/2 cup chives, 1/2 cup mayonnaise, and 2-1/2 teaspoons each of white wine vinegar and Dijon mustard. I had with watercress on an open-face slice of bread, and also on an onion roll with some baby arugula. Any way you slice it (no pun intended), it is delicious! Made for ZWT 8.
The watercress and chives made a nice change from our more dilly egg salad. I cut the recipe in half which made a tasty lunch that was perfect for the two and yes we both enjoy on toasted bread although not cut into triangles. Thanks for the post.
Wonderful sandwich! The addition of the white wine vinegar and dijon made this egg salad terrific. I did have to use green leaf lettuce instead of the watercress. Served on whole grain bread, lightly toasted, and loved every bite - thanks for sharing the recipe!
My husband said this was the best egg salad he ever tasted and I agree. Thanks a lot!
i made it as a tea sandwich and so enjoyed these. Thank you very much for the recipe.
This was a wonderful Mother's Day lunch. I cooked the eggs the night before using Steamed Eggs (Kai Meung) while I steamed the vegetables for dinner. For the mayo I had a heap left over from Wiener Schnitzel With a Proper Potato Salad which was a egg mayo with lemon and dijon added. I couldn't get watercress and had to use crisp baby cos lettuce and served on a slice of wholegrain wholemeal bread with a side salad. Thank you KateL for a great lunch which I will try again with the watercress and try to make with the mayonnaise as directed, made for Potluck Tag.