Fancy Egg Salad Sandwiches

I'm always looking for good hot weather food in the summertime.  This is one of those recipes that's filling, and it tastes great.  Not only that, but it also looks great on a plate served with fresh sliced tomatoes.

 8 large eggs

1/2 cup mayonnaise

1 Tbsp Dijon mustard

2 Tbsp lemon juice

Pinch of cayenne pepper

kosher salt to taste

2 Tbsp chives, finely sliced

Watercress leaves, to taste

Sourdough bread, thickly sliced

In a small bowl, combine the mayo, Dijon mustard, lemon juice, cayenne pepper.  Mix well and season with salt and pepper to taste.  

Place the eggs in a medium saucepan and add cold water until the water reaches about 1" above the eggs.  Cover the saucepan and place it over medium heat.  Bring to a boil and then remove from the heat.  Let the eggs sit undisturbed for 13 minutes. 

Once the eggs are finished cooking, run them under cold tap water for about 5 minutes.  Remove one egg at a time from the cold water and peel it gently.  Cut it in half, then into bite size pieces and transfer to a medium mixing bowl.  Repeat until all eggs are peeled and chopped.  

Add mayo to the bowl and gently mix together.  Stir in chives and season to taste with salt and pepper.  

Place a small handful of the watercress on the bottom half of each slice of the bread.  Top the watercress with the egg salad.  Top the egg salad with more watercress and the top half of the bread.