Serves: 6
Total Time: 55 minutes, plus 30 minutes chilling
RECIPE OVERVIEW The hallmark of egg salad—the creaminess—typically has to do with the amount of mayonnaise in the mix. This version lets the eggs take center stage instead. To achieve creaminess without relying solely on mayo, we take a cue from our method for deviled eggs and mash the yolks. Knocking a few minutes off the cooking time produces yolks that mash up perfectly creamy, with no hint of chalkiness. From there, add just 2½ tablespoons of mayonnaise and an equal amount of yogurt, plus lemon juice, mustard, salt, and pepper. This yields a velvety base into which you can fold the chopped egg whites and fresh scallions. A layer of vibrant radishes adds crunch, and watercress adds freshness. Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged.
10 large eggs
2½ tablespoons mayonnaise
2½ tablespoons plain yogurt
1½ tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon table salt
⅛ teaspoon pepper
3 scallions, sliced thin
12 slices hearty white or whole-wheat sandwich bread
6 radishes, trimmed and sliced thin
2 ounces (2 cups) watercress
1. Bring 1 inch water to rolling boil in large saucepan over high heat. Place eggs in steamer basket in single layer. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 11 minutes.
2. When eggs are almost finished cooking, fill medium bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit for 15 minutes to cool.
3. Peel eggs and halve lengthwise. Transfer egg yolks to large bowl. Using potato masher, mash yolks with mayonnaise, yogurt, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
4. Chop egg whites into ¼-inch pieces. Fold whites and scallions into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper to taste. Spread egg salad evenly over 6 bread slices. Arrange radishes evenly over egg salad, then top with watercress. Top with remaining 6 bread slices. Serve.
