Ingredients
-
6
-
1/2
-
2
-
-
1/3
-
2
-
2
-
4
-
1 1/2
-
1
-
-
-
-
-
Directions
Knife & Fork Egg Salad Sandwiches With Chives, 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!) ;), 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
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
