- 1tablespoon mayonnaise
- 1teaspoon Dijon mustard
- 1tablespoon chopped fresh flat-leaf parsley
- 2slices sandwich bread
- 2 hard-boiled eggs, sliced
- 1/2cup watercress leaves
- kosher salt and black pepper
- In a small bowl, combine the mayonnaise, mustard, and parsley and spread evenly over both slices of bread.
- Layer one slice with the eggs and watercress and season with ⅛ teaspoon each salt and pepper. Top with the other slice of bread.