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| 8 | Eggs; hardboiled, cooled and shelled |
| 1/2 Tasse | red onion finely chopped |
| 3 | cloves garlic minced |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | black pepper coarsely ground |
| 1 Tasse | mayonnaise |
| 1/4 Tasse | Fresh basil; cut into strips |
| 2 Tasse | Watercress; stemmed |
| 8 Scheibe | Firm white bread; lightly toasted |
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This recipe is from the book "Mark Peel and Nancy Siverton at Home"
"The secret to great egg salad? Handchopping the eggs, onion and garlic right before you plan to use them, and lots and lots of seasoning."
Separate the yolks from the whites of the eggs and crumble into a medium bowl.Lay the whites on a cutting board and finely chop. Add to the yolks. Stir in the onion, garlic, salt, pepper, and mayonnaise.
Spread onto 4 slices of bread, sprinkle with basil, cover with watercress, and top with the remaining bread slices. Cut in half and serve.
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