Breakfast · 15 min · american

Egg Salad and Watercress Sandwich

✓ USDA-verified nutrition data

Ingredients

• 3 Eggs
• 2 tbsp Mayonnaise
• 1 cup Watercress
• 2 slices Whole grain bread
• 1 tsp Dijon mustard
• 1 tbsp Chives

Steps

1. Lower the eggs into boiling water and cook exactly 9 minutes for firm but creamy yolks.
2. Transfer to ice water 5 minutes; the shock makes peeling easy.
3. Chop the eggs coarsely and fold with mayonnaise, Dijon, and chives; season boldly with salt and pepper.
4. Toast the bread lightly so it stands up to the filling.
5. Pile the egg salad high and crown with a tangle of peppery watercress.
6. Close, slice, and serve; the filling keeps 2 days refrigerated.

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