Amazing Egg Salad
6 hard-boiled eggs (I only use half of the egg yolks, but it’s totally a matter of taste)
3 tbsp mayonnaise or light mayonnaise
A whole container of watercress
Black pepper and a little salt
Boil and cool the eggs.
Remove the shells and cut the eggs into small pieces.
Stir in the mayonnaise along with salt and pepper.
Chop a little over half of the watercress and mix it into the salad, using the remaining watercress for garnish.