Egg-Salad Sandwich

Ingredients

• 2 large eggs
• 2 tbsp. mayonnaise
• 3/4 tsp. extra-virgin olive oil
• 1/2 tsp. garlic
• Kosher salt and freshly ground pepper
• 1/4 c. watercress, washed and dried
• 2 slice thick bread, such as La Brea Whole Wheat & Honey Loaf
• 1 tsp. chives, finely chopped
• 1 small French breakfast radish, thinly sliced

Instructions

1. Place eggs in a medium saucepan with water to cover. Bring to a rolling boil over high heat, cover, and simmer 5 minutes. Remove from heat, and let eggs sit in pot with water for 5 minutes. Cool eggs in a large bowl of ice water for a minute or so. Peel shells, and tear eggs into large pieces.
2. In a bowl, gently mix together eggs, mayonnaise, olive oil, garlic, salt, and pepper. Place watercress on 1 slice whole wheat bread, layer with egg salad, and top with chives and radishes. Cover with second slice bread and serve.