Knife & Fork Egg Salad Sandwiches with Chives

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This is a tasty egg salad recipe that a friend shared with me last spring. Its a good sandwich to make when chives are readily available.

6 eggs
1/2 cup finely chopped chives
1/4-1/2 cup finely chopped celery
Salt and freshly ground black pepper
1/3 cup mayonnaise (light is OK)
2 tsp. white wine vinegar
2 tsp. dijon mustard
4 slices whole grain bread, toasted and buttered (if desired)
Arugula (original recipe called for watercress)

1. Arrange eggs in a single layer in a medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8–10 minutes undisturbed. Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.
2. Combine eggs, most of the chives, celery, and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar, and mustard and fold again, being careful not to mash up the eggs.
3. Toast bread lightly, then butter each slice on one side. Arrange arugula on top of each piece of toast, buttered side up. Dollop each piece with a generous scoop of egg salad. Sprinkle with remaining chives.

Adapted from Saveur.com

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