Fancy Egg Salad Sandwich

Step 1 -In a medium mixing bowl, whisk together the egg yolk and the Dijon mustard until slightly thick and smooth.

Step 2 -Slowly pour the oil in a very thin stream into the egg yolk mixture while whisking continuously with your other hand. The slower the better; starting off with a drop or two at a time isn’t too slow at all to achieve the best results. The mayonnaise will be very thick.

Step 3 -Slowly whisk in the lemon juice until the mayonnaise is smooth, thick, and pale yellow in color.

Step 4 -Season to taste with the cayenne pepper, the kosher salt, and the black pepper. Set it aside.

Step 5 -Place the eggs in a medium saucepan and add the cold water, until the water reaches about 1-inch above the eggs.

Step 6 -Cover the saucepan and place it over medium heat.

Step 7 -Allow the water to come to a boil.

Step 8 -Take the saucepan off the heat and let the eggs sit undisturbed until they reach your desired level of cooked, about 10-12 minutes.

Step 9 -Set up a large bowl of ice water.

Step 10 -Once the eggs have finished cooking, transfer them gently to the ice water using a slotted spoon.

Step 11 -Allow the eggs to cool until they can easily be handled, about 5-10 minutes.

Step 12 -Working one at a time, gently peel each of the eggs.

Step 13 -Slice the eggs in half and transfer them to a medium mixing or serving bowl.

Step 14 -Repeat until all the eggs are peeled.

Step 15 -Add 1/2 cup of the homemade mayonnaise to the bowl.

Step 16 -Gently mash the eggs and the mayonnaise together.

Step 17 -Gently stir in the sliced chives.

Step 18 -Season with the salt and the pepper.

Step 19 -Place a small handful of the watercress on the bottom half of each slice of the bread.

Step 20 -Top the watercress with the egg salad.

Step 21 -Top the egg salad with more watercress and the top half of the bread.

Step 22 -Serve.