4 slices good quality white bread
4 hard-boiled eggs, sliced
handful of small leaf watercress
3 tablespoons mayonnaise
2 teaspoons Saucy Mama Dijon or Tarragon Lemon mustard
1/2 teaspoon tarragon vinegar
freshly ground black pepper
Whisk together the dressing. Spread on two slices of bread. Top with a layer of egg then the cress. Top with remaining bread slices.
We watch a fair amount of British TV and have been amazed at the numbers of 1. sandwiches they seem to eat out of triangle shaped plastic wedges from corner shops and 2. how many of those sandwiches were egg and cress. Now, I don’t like egg salad (odd, I know since my love of deviled eggs is well documented) but after hearing “egg and cress” so many times, it started to sound like something I had to eat. So I decided to make my own, slightly fancier, version that I would actually enjoy. Oddly, watercress has become nearly ubiquitous around here lately so it was easy to procure. I wasn’t 100% sure that I’d like the sandwich but I really did! It was light and fresh tasty and had a great peppery bite from the watercress and tang from the mustard. A great addition to my sandwich repertoire.