Salad of Eggs

BACK TO BASICS | by JEAN GALTON

GOT EGGS? Egg salad is one of the most basic of sandwich fillings. But when the eggs are perfectly cooked, with the yolks still bright yellow and a tiny bit oozy, it can verge on the spectacular. Chop and peel the eggs while they’re still warm and combine with mayonnaise and lots of salt and freshly ground black pepper — and don’t forget some great bread.

© ANGIE NORWOOD BROWNE

Egg Salad
8 large eggs
1/3 cup regular or light mayonnaise
1/2 cup finely chopped celery
1/4 cup minced shallot
1/2 teaspoon Dijon mustard
1/4 teaspoon curry powder
Salt and freshly ground black pepper
1 bunch watercress or arugula
8 slices whole grain bread, toasted

Bring a large pot of water with the eggs to a boil. Simmer 1 minute and remove from the heat. Let stand covered 8 minutes. Transfer to ice water, crack the eggs and peel. Transfer to a large bowl and coarsely chop. Stir in the celery, shallot, mustard, curry and season well with salt and pepper. Line the bread with the greens and top with the egg salad. Makes 4 sandwiches.