for the spread
1/2 (loose) cup watercress
1/4 cup soft goat cheese
1/4 teaspoon anchovy paste
freshly ground black pepper
Place eggs in pan. Fill pan with cool water until it is about 1 inch above the eggs. Bring a rapid boil. Immediately cover and remove from heat. Sit covered for 12 minutes. Drain, cool under cold water. Slice into eighths. Whisk together the mayo, mustard, spices and capers. Toss with eggs.
In a food processor or mini prep, pulse the spread ingredients until fairly smooth and the watercress is well incorporated. Spread on crisp bread, top with egg salad.
I never really liked egg salad growing up which in retrospect is somewhat odd. I love deviled eggs and eggs in general (although I still don’t really like eggs in potato salad; it is the stealth factor that gets me) but egg salad always left me cold. But in my quest to expand my culinary horizons I thought I’d try to make an egg salad I’d actually like. Taking a cue from foods I do like: deviled eggs, Cobb salad, tea sandwiches and Swedish style open-faced sandwiches I came up with this, which I loved and I think you’d like too. It isn’t too mayonnaise-y and the eggs are slightly less than hard boiled so they are creamy rather than crumbly. Most of the “dressing” comes from the yolk, not the mayo, which is a pleasant change from the dare I say, drippy, egg salad I’ve had foisted upon me in the past.