Open-Faced Egg Salad And Watercress Sandwich

1. 1

   PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.

2. 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. 3

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

4. 4

   PREPARE EGG SALAD:.

5. 5

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

6. 6

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

7. 7

   PREPARE SANDWICH:.

8. 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. 9

   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.

No additional tips available.