Open-faced Egg Salad And Watercress Sandwich

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• 6 eggs
• 1/3 cup chives, finely chopped
• salt, to taste
• pepper, to taste
• 1/3 cup mayonnaise
• 2 teaspoons wine vinegar
• 2 teaspoons dijon mustard
• 4 slices bread
• 1 small bunch watercress or 1 cup garden cress or 1 cup baby mustard cress

Recipe

• 1 prepare hard-cooked eggs the foolproof way:.
• 2 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.
• 3 when cool to the touch, peel off the shells and roughly chop the eggs.
• 4 prepare egg salad:.
• 5 in a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
• 6 pour on the mayonnaise, vinegar, and mustard. gently fold together.
• 7 prepare sandwich:.
• 8 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.).
• 9 construct the sandwich. pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.