Adapted from Silvermark
This simple-to-prepare egg salad makes an elegant addition to a luncheon buffet. If you omit the peas, it is delicious on soft sandwich rolls. This salad is wonderful in the summer, served on a lettuce leaf, or in the winter with a bowl of soup.
4 scallions, washed and trimmed to 4" long
1/3 cup mayonnaise
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
6 hard-boiled eggs
1 large bunch watercress, washed, tough stems removed (approx. 3 cups)*
1/4 cup petite frozen peas
Using Silvermark Herb Snips, snip the scallions into thin slices over a medium sized bowl. Stir in the mayonnaise, Dijon mustard, salt and pepper. Mix well.
Add boiled eggs to the bowl. Using the Toss and Chop Salad Chopper, chop the mixture together until combined. Add the trimmed watercress leaves and continue tossing and chopping until the watercress is chopped and well integrated. Stir in frozen peas and serve.
Yield: about four half-cup servings
*Can substitute arugula
The peas take about a minute to thaw at room temperature. This salad can be prepared a day ahead and kept well covered in the refrigerator.