Watercress and Egg Salad

An elegant combination that mountain families stumbled upon naturally — wild watercress from the spring branch mixed into egg salad added a sharp, peppery bite that transformed the humble egg salad completely. The watercress also added vitamins sorely needed in spring. Served on thick bread or cornbread, this was a spring lunch staple from the earliest days of Appalachian settlement.

Ingredients

• 6 hard-boiled eggs, peeled and roughly chopped
• 1 cup fresh watercress, tough stems removed and roughly chopped
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp yellow mustard
• Salt and white pepper
• Bread or crackers for serving

Directions

1. Hard boil eggs: place in cold water, bring to boil, cook 10 minutes, cool in ice water.
2. Chop cooled, peeled eggs roughly — not too fine. Some texture is desirable.
3. Wash and dry watercress thoroughly. Remove only the thickest stems. Roughly chop.
4. Combine eggs and watercress in a bowl.

Mix in mayonnaise, vinegar, and mustard.

1. Season with salt and white pepper. The watercress adds its own peppery bite — taste before adding more pepper.
2. Serve immediately on thick bread, or refrigerate up to 1 day.
3. The watercress wilts slightly in the refrigerator but remains flavorful.

Notes

This combination was likely accidental — watercress grew near every mountain spring and found its way into everything in early spring. The peppery bite of fresh watercress against the richness of egg and mayo creates a much more complex flavor than plain egg salad. Watercress is extraordinarily nutritious — gram for gram, one of the most nutrient-dense foods available.