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

• 6 eggs
• 1/3 cup chives, finely chopped
• Salt and pepper
• 1/3 cup mayonnaise
• 2 teaspoon white wine vinegar
• 2 teaspoon dijon mustard
• 4 slices bread
• Small bunch watercress

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. When cool to the touch, peel off the shells and roughly chop the eggs.
3. In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
4. Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
5. Toast the bread.
6. Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

eggs, chives, salt, mayonnaise, white wine vinegar, mustard, bread, watercress

Taken from www.seriouseats.com/recipes/2008/04/dinner-tonight-open-faced-egg-salad-and-watercress-sandwich-recipe.html (may not work)