Knife & Fork Egg Salad Sandwiches With Chives
photo by Az B8990
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 eggs
- 118.29 ml finely chopped fresh chives
- 29.58 ml finely chopped celery leaves
- salt & freshly ground black pepper
- 78.78 ml mayonnaise
- 9.85 ml white wine vinegar
- 9.85 ml Dijon mustard
- 4 slice pumpernickel bread
- 22.18 ml 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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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California