(adapted from Stonewall Kitchen Favorites by Jonathan King, Jim Stott, and Kathy Gunst)
Makes about 4 sandwiches.
8 large eggs
3/4 lb. bacon (or about 12 slices) and/or 1 ripe avacado
3 Tbls. mayonnaise
3 Tbls. minced shallots
2 Tbls. minced fresh chives
Salt and freshly ground black pepper
8 slices of bread
2 c. watercress
Hard boil the eggs by placing in a large saucepan, add cold water to cover the eggs by about 1 inch, and bring the water to a boil. When the water boils, cover the pan and turn off the heat. Let the eggs sit in the water for 15 minutes.
While the eggs are cooking, cook the bacon until crisp (microwave or pan). Drain the bacon on a paper-towel lined plate.
Drain the water from the eggs and keep the eggs in the pan. Give the pan a shake to so the egg shells crack just a little and fill the pan with cold water. The water will seep into the cracks in the shells and separate the eggs from the whites, making them easier to peel when cooled.
Chop the eggs and mix with mayonnaise, shallots, chives and salt and pepper.
Lightly toast the bread and pile with egg salad, 2 slices of bacon and/or thin slices of avocado, and watercress. Cut in half.
Favorite variation: Spread 1 Tbls. of mango chutney on to the bread, top with egg salad and watercress and serve open-faced.
