Egg Salad Sandwich

4 large eggs, hardboiled

½ - ¾ cup mayonnaise

1 tsp fresh chives, finely chopped

1 small bunch of watercress (rinsed and patted dry)

Salt and white pepper

Sliced white bread

Unsalted butter at room temperature

Chop eggs finely and place into a medium-sized bowl.
Mix in the mayonnaise and chives and combine thoroughly.
Add salt and pepper.
With a large 2 1/2-inch round biscuit cutter stamp out rounds from each slice of bread. Spread butter on the rounds; top with the egg salad, watercress leaves and bread round.