- Prep Time:
- 5 min
- Cook Time:
- 20 min
- 8 hard boiled eggs, peeled
- ⅓ cup ( 75 mL ) mayonnaise
- 1 tbsp ( 15 mL ) finely chopped fresh chives
- 1 tsp ( 5 mL ) Dijon mustard
- ¼ tsp ( 1.25 mL ) each salt and pepper
- 12 slices white sandwich bread
- 3 tbsp ( 45 mL ) butter, softened
- 1 cup ( 250 mL ) packed watercress
Mash together eggs, mayonnaise, chives, Dijon mustard, salt and pepper.
Lightly spread slices of bread with butter; spread egg mixture evenly over half of the slices of bread. Top with watercress; cap with remaining bread slices.
Cut crusts from sandwiches; cut sandwiches into quarters (triangles). Serve immediately.
Tips: Substitute arugula or spinach for the watercress if desired.
To make sandwiches ahead, place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for 1 hour or for up to 24 hours.
To cook hard boiled eggs: In saucepan large enough to fit eggs in single layer, place eggs and fill with enough cold water to cover eggs with 1 inch (2.5 cm) of cold water. Cover and bring eggs to rolling boil over high heat. Remove from heat; let stand in water for 18 to 23 minutes depending on the size (18 minutes for medium-size eggs, 20 minutes for large eggs and 23 minutes for extra-large eggs). Drain water; immediately run cold water over eggs until cooled (rapid cooling helps prevent a green ring from forming around yolks).