ingredients

* 6
eggs
* 6
roma tomatoes
* 1/3
of a seedless cucumber, chopped (about 3/4 cup)
* 1/4
of a red onion, chopped (about 1/4 cup)
* 1/3
cup mayonnaise
* 1
Tbsp. Dijon-style mustard
* 1
bunch watercress, trimmed
* 1/2
teaspoon each salt and ground black pepper


Methods:

1. In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel and chop cooked eggs.

2. Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper. Fold in chopped egg.

3. Divide watercress among 4 plates. Top each with 3 tomato halves; spoon on egg salad. Drizzle with any remaining dressing. Makes 4 servings.



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