MAYONNAISE: – this egg salad recipe is elevated with homemade mayonnaise. HARD BOILED EGGS: – cooked to perfection in just 10 minutes. CHIVES: finely chopped chives offer a delicate onion flavor that enhances the egg salad mixture assembly. WATERCRESS: crisp watercress leaves add a subtle peppery note to each bite. SOURDOUGH BREAD: – a good sandwich starts with excellent bread.
Make Mayonnaise. Using a large flexible whisk, combine the egg yolk and Dijon mustard in the bowl. Whisk them together until the mixture becomes slightly thick and smooth.
As the mixture emulsifies, the mayonnaise should thicken and become smooth, thick, and pale yellow in color. Whisk in the lemon juice. Season with cayenne pepper (optional), kosher salt, and black pepper.
Boil eggs. Then add ½ cup of the homemade mayonnaise to the bowl and using a fork or potato masher, gently mash the eggs and mayonnaise together until evenly combined.
Gently stir in 1 tablespoon finely sliced chives. Season to taste with a pinch of cayenne pepper (optional), salt and pepper to taste.
Place a small handful of watercress on the bottom half of each slice, top with a generous spoonful of egg salad, a few more watercress leaves, and the top half of bread.