Egg Salad & Watercress Sandwiches

These egg salad and watercress sandwiches feature a creamy mixture of chopped hard-cooked eggs, mayonnaise, Dijon mustard, onion, and bell pepper, folded with peppery watercress and served on soft Pane Toscano bread. Bite-sized and elegant, they’re ideal for teatime, brunch, or light gatherings.

Recipe Information

Total Time:

Yield:

6 sandwiches

Ingredients

2 tablespoons mayonnaise

1 tablespoon finely chopped white sweet onion

2 teaspoons Dijon mustard

¼ teaspoon salt

⅛ teaspoon coarsely ground black pepper

4 hard-cooked large eggs*, peeled and chopped

2 tablespoons chopped green bell pepper

¼ cup lightly packed watercress leaves

4 (½-inch) slices Pane Toscano bread

Directions

In a medium bowl stir together mayonnaise, onion, Dijon mustard, salt and black pepper. Add eggs and bell pepper; gently stir until combined. Fold in watercress.
Cut crusts from bread slices; cut slices into 12 identical rectangles, roughly 1×3 inches. Spread egg salad evenly on half the rectangles; top with remaining rectangles.

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*Note: To hard-cook eggs, in a medium saucepan place 4 large eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Cover and bring to a rolling boil. Remove saucepan from heat; do not drain. Let stand, covered, 15 to 18 minutes. Drain, then immediately place in ice water to cool. Drain again, then peel eggs.

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