Open-Faced Egg Salad and Watercress Sandwich

photo by breezermom





- Ready In:
- 32mins
- Ingredients:
- 9
- Yields:
-
4 sandwiches
- Serves:
- 4
ingredients
- 6 eggs
- 1⁄3 cup chives, finely chopped
- salt, to taste
- pepper, to taste
- 1⁄3 cup mayonnaise
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 4 slices bread
- 1 1 cup garden cress or 1 cup baby mustard cress
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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Reviews
-
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.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!