- 2 hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- Kosher salt and freshly ground black pepper to taste
- 4 slices soft challah or whole-wheat bread
- 4 tablespoons watercress leaves, stems removed
- Mash the eggs with a fork until crumbly.
- Stir in half the mayonnaise and the salt and pepper.
- Spread the remaining mayonnaise on the bread.
- Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
- Trim the crusts and cut each sandwich into quarters.