Open-Faced Egg Salad And Watercress Sandwich - cooking recipe

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

Preparation

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.