KNIFE & FORK EGG SALAD SANDWICHES WITH CHIVES

Knife & Fork Egg Salad Sandwiches With Chives image

Provided by Sandi From CA

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 309.3, Fat 19.4, SaturatedFat 6.2, Cholesterol 333.8, Sodium 522.7, Carbohydrate 21.1, Fiber 2.4, Sugar 2.2, Protein 12.9