Recipe information
Yield
4 Servings
Ingredients
7
hard-boiled eggs, peeled
1
/3 cup light mayonnaise
1
tablespoon Dijon mustard
1
/4 cup chopped celery
1
/2 cup thinly sliced green onion
1
/4 cup chopped sweet pickles (as sweet as 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 the diagonal
12
cherry tomatoes
8
large watercress sprigs
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Preparation
Step 1
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.
Step 2
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. DO AHEAD Can be made 6 hours ahead. Cover and refrigerate.
Step 3
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.