The perfect egg salad sandwich

1 Servings

Ingredients

Quantity Ingredient
8 Eggs; hardboiled, cooled and shelled
½ cup Finely chopped red onion
3 Garlic cloves minced
1½ teaspoon Salt
1 teaspoon Coarsely ground black pepper
1 cup Mayonnaise
¼ cup Fresh basil; cut into strips
2 cups Watercress; stemmed
8 slices Firm white bread; lightly toasted

Directions

This recipe is from the book "Mark Peel and Nancy Siverton at Home" "The secret to great egg salad? Handchopping the eggs, onion and garlic right before you plan to use them, and lots and lots of seasoning." Separate the yolks from the whites of the eggs and crumble into a medium bowl.Lay the whites on a cutting board and finely chop. Add to the yolks.

Stir in the onion, garlic, salt, pepper, and mayonnaise.

Spread onto 4 slices of bread, sprinkle with basil, cover with watercress, and top with the remaining bread slices. Cut in half and serve.

Posted to recipelu-digest Volume 01 Number 580 by Perry Greene <palgreen@...> on Jan 23, 1998

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