6 Pastured eggs 1 1/3 cup homemade mayo Sea Salt 2 tsp white wine vinegar 2 tsp mustard seeds 1/3 cup green onions, whites only, julienned 1/3 cup cornichons finely diced 1 small bunch of watercress |
1. Boil and peel eggs using 'The Perfect Boiled Egg' method. 2.In a large bowl, add the mustard seeds to the vinegar and let them soak for a couple of minutes. 3. Roughly chop the eggs, and add them to the bowl along with the sea salt, green onions, mayo and cornichons. 4. Gently mix them, being careful not to break up the eggs too much. 5. Serve it over watercress or add the leaves right into the salad. |
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