Knife & Fork Egg Salad Sandwiches With Chives

Name: Knife & Fork Egg Salad Sandwiches With Chives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 6 eggs; 1/2 cup finely chopped fresh chives; 2 tablespoons finely chopped celery leaves; salt & freshly ground black pepper; 1/3 cup mayonnaise; 2 teaspoons white wine vinegar; 2 teaspoons Dijon mustard; 4 slices pumpernickel bread; 1 1/2 tablespoons butter, softened; 1 bunch watercress, stems trimmed

Submitted by Sandi From CA

"Served on pumpernickel bread. Recipe courtesy Saveur mag. (Note: My photo doesn't reflect the right bread for this initial preparation - toasted pumpernickel - nor did I serve it open-face. I wanted to use my first ever attempt at making bread, Recipe #196201. Sue me!) ;)"

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photo by Az B8990

Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

6 eggs
¹⁄₂ cup finely chopped fresh chives
2 tablespoons finely chopped celery leaves
salt & freshly ground black pepper
¹⁄₃ cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
4 slices pumpernickel bread
1 ¹⁄₂ tablespoons butter, softened
1 bunch watercress, stems trimmed

directions

Arrange eggs in a single layer in medium pot and cover with cold water by 1”. Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8-10 minutes undisturbed.
Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.
Combine eggs, half the chives, celery leaves and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar and mustard and fold again, being careful not to mash up the eggs.
Toast bread lightly, then butter each slice on one side. Arrange a bit of the watercress on top of each piece of toast, buttered side up. Dollop each piece with a generous scoop of egg salad. Transfer the sandwiches to plates. Sprinkle with remaining chives and serve immediately.

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Reviews

This was really good egg salad. I also switched up the bread, using gluten free instead. Also cut back on the chives a bit, as I thought it would be bit strong for my personal taste. I really liked the combination of flavors as well as the colors though. I will make this again. Thanks for sharing.

Az B8990