6 hard-boiled eggs
1/4 cup mayonnaise
1-2 tablespoons Dijon
2/3 (loose) cup watercress
4 oz cubed ham
3 scallions/green onions, chopped
1/4 teaspoon smoked paprika
freshly ground black pepper
Slice eggs in half and remove the yolks. Place the yolks in a small bowl. Set aside.
Chop up the egg whites. Place in a medium-sized bowl. Add the ham, greens and scallions. Stir.
Place the mayonnaise, mustard and spices in the small bowl with the yolks. Mash with a fork until smooth. Pour over the chopped egg mixture. Stir to combine. Refrigerate until ready to serve.
I love watercress. I don’t know why it isn’t more popular here in the US. When we were in England nearly every grocery store (we went to a lot) and sandwich shop had something with watercress (or its cousin “cress” aka “garden cress”) for sale (or as they said “on offer”). It is light, crispy and has a pleasant peppery-mustardy bite that complements creamy dishes like this one quite well. I am not a huge lettuce on sandwiches person (I always remove half of the “spring mix” that is on my beloved smoked salmon BLT) but the leaves of watercress are so small that they can be left whole and mixed into the egg salad rather than lining the bread. Adding the ham made the sandwich more satisfying and filling than egg salad normally is and added a smoky note. This recipe is a great way to use up any leftover ham or egg you might have hanging about in a satisfying (packable!) lunch.