Dinner Tonight: Open-Faced Egg Salad And Watercress Sandwich

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.

Dinner Tonight: Open-Faced Egg Salad And Watercress Sandwich

About This Recipe

This recipe appears in: What to Do with Leftover Easter Eggs


  • 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


  1. 1

    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.

  2. 2

    When cool to the touch, peel off the shells and roughly chop the eggs.

  3. 3

    In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.

  4. 4

    Pour on the mayonnaise, vinegar, and mustard. Gently fold together.

  5. 5

    Toast the bread.

  6. 6

    Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.


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