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Egg and Watercress Sandwiches

['2 hard-boiled eggs, peeled', '3 tablespoons mayonnaise', 'Kosher salt and freshly ground black pepper to taste', '4 slices soft challah or whole-wheat bread', '4 tablespoons watercress leaves', 'stems removed']

1. Mash the eggs with a fork until crumbly.
2. Stir in half the mayonnaise and the salt and pepper.
3. Spread the remaining mayonnaise on the bread.
4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
5. Trim the crusts and cut each sandwich into quarters.

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