During the time I spent studying abroad in London, I became infatuated with the egg and watercress sandwiches you could buy pre-wrapped at the corner store. I loved how the simple ingredients were transformed into a unique package. Perhaps I loved them so because they were the cheapest possible meal I could find, but I came home with a real hankering for them in all their packaged glory.
I thought it would be easy to recreate them—it’s basically just eggs, mayonnaise, watercress, and bread. I attempted to crack the code a few years back, but something essential was missing and my early interpretations always ended up a tad too creamy and bland. This recipe from Saveur is much better. This recipe spikes that basic mixture with white wine vinegar and mustard, adding a wonderful contrast to the creamy mayo. It’s also advertised as an open-faced sandwich, which allows the watercress to play a more critical roll. But it’s just as good squeezed between two slices of bread.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 6 eggs
- 1/3 cup chives, finely chopped
- Salt and pepper
- 1/3 cup mayonnaise
- 2 teaspoon white wine vinegar
- 2 teaspoon dijon mustard
- 4 slices bread
- Small bunch watercress
Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
When cool to the touch, peel off the shells and roughly chop the eggs.
In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
Toast the bread.
Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.