Knife & Fork Egg Salad Sandwiches With Chives

By Sandi (From CA) on March 29, 2007

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Ingredients

    1. 6 eggs
    2. 1/2 cup finely chopped fresh chives
    3. 2 tablespoons finely chopped celery leaves
    4. salt & freshly ground black pepper
    5. 1/3 cup mayonnaise
    6. 2 teaspoons white wine vinegar
    7. 2 teaspoons Dijon mustard
    8. 4 slices pumpernickel bread
    9. 1 1/2 tablespoons butter, softened
    10. 1 bunch watercress, stems trimmed

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
 
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