Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon

• 6 hard-boiled large eggs, peeled
• 1 tablespoon finely chopped shallot
• 2 teaspoons finely chopped fresh tarragon
• 2 tablespoons drained capers, rinsed and finely chopped
• 1/2 cup mayonnaise
• 6 (4- to 5-inch) soft round seeded rolls, split
• 18 watercress sprigs, tough stems discarded
• 1/4 lb sliced smoked salmon

1. Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste.
2. Make sandwiches with rolls, egg salad, watercress, and salmon.

eggs, shallot, tarragon, capers, mayonnaise, seeded rolls, sprigs, salmon

Taken from www.epicurious.com/recipes/food/views/tarragon-caper-egg-salad-sandwiches-with-smoked-salmon-105416 (may not work)