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Categories:
eggs light mayonnaise mustard celery green onions sweet pickles sweet onion tarragon grain bread tomatoes watercress sprigs
Viewed: 102 - Published at: 9 years agoIngredients
- 7 hard-boiled eggs, peeled
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 3/4 cup chopped celery
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped sweet pickles (such as sweet gherkins)
- 3 tablespoons finely chopped sweet onion (such as Vidalia or Maui)
- 1 teaspoon chopped fresh tarragon
- 4 3/4-inch-thick slices whole grain bread, toasted, each cut in half on diagonal
- 12 cherry tomatoes
- 8 large watercress sprigs
Method
- Cut eggs lengthwise in half.
- Remove yolks from 3 eggs and reserve for another use.
- Cut remaining egg yolks and all whites into 1/2-inch pieces.
- Whisk mayonnaise and mustard in medium bowl to blend.
- Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon.
- Stir gently to blend.
- Season egg salad to taste with salt and pepper.
- (Can be made 6 hours ahead.
- Cover and refrigerate.)
- Place 2 toast halves on each of 4 plates.
- Top toast with egg salad.
- Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve.
