Watercress is just coming back in season, as is mustard cress. I’ve happily been making this cress and egg salad for as many people as will eat it.
Loosely chop two to three big handfuls of leafy cress and mix into an equal number of hard boil eggs. Add in a few pinches of salt, pepper and a bit of mustard. Then stir in enough mayonaise to bind the salad, or a little more if you want to make a sandwich spread. Serve on either lettuce leaves or bread/rice cakes.
This is currently my favorite version of this salad, but I have been experimenting, so I’ll keep everyone updated.