Knife-and-Fork Egg Salad Sandwiches with Chives
This egg salad is equally delicious atop bread or eaten on its own.
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Cooking tools:
- Pot
- Stove
- Slotted spoon
- Colander
- Ice cube tray
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Toaster
- Plate
Ingredients
- 6 eggs
- 1⁄2 cup finely chopped chives
- 2 tbsp. finely chopped celery leaves
- Salt
- freshly ground black pepper
- 1⁄3 cup mayonnaise
- 2 tsp. white wine vinegar
- 2 tsp. dijon mustard
- 4 large slices pumpernickel bread
- 1 1⁄2 tbsp. butter, softened
- 1 small bunch watercress, stems trimmed
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