Sunday, April 1, 2012

Watercress Egg Salad Sandwiches

By Joe Garrison

Watercress Egg Salad Sandwiches

6 eggs from happy chickens

1 scallion, chopped fine

1/4 cup minced parsley

1/3 cup mayonnaise

1 teaspoon stone ground mustard

Lemon zest from one lemon

1 tablespoon lemon juice

2 cups watercress, washed and chopped

Pepper, freshly ground

Salt

Slices of artisan bread such as pain rustique

Butter leaf lettuce

Place the eggs in saucepan and cover with cold water. Place over medium high heat and bring to a boil. Cover and take off heat. Let sit for 12 minutes. Place in sink and run cold water into pan until eggs are cool. Eggs should be fully cooked and still tender.

Tip: Eggs at least five days old may be easier to peel than fresher eggs.

While eggs are cooking, mince and chop scallions, parsley and watercress and place in mixing bowl. Add mayonnaise, mustard, lemon zest and juice to bowl and stir together. Peel eggs, and put into bowl with other ingredients. Use a fork to mash egg and mix together. Add salt and pepper to taste. Slather generously on bread, top with butter lettuce and enjoy open faced.

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