Open-Faced Egg Salad and Watercress Sandwich

Recipe by KateL
READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • PREPARE EGG SALAD:.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • PREPARE SANDWICH:.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.
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