Dinner Tonight: Open-Faced Egg Salad And Watercress Sandwich Recipe

1. 1

   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.

2. 2

   When cool to the touch, peel off the shells and roughly chop the eggs.

3. 3

   In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.

4. 4

   Pour on the mayonnaise, vinegar, and mustard. Gently fold together.

5. 5

   Toast the bread.

6. 6

   Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

* Per serving · 4 servings · Values may vary.

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