SMOKED PAPRIKA EGG SALAD

Yields 2 to 3 sandwiches

Seek out a loaf of French brioche for this recipe—its subtle sweetness and buttery crumb complements the lemony zing of the egg salad. We make this as an open-faced sandwich, but of course you can go the traditional route, too.

4 eggs

8 to 10 fresh chives

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 teaspoon paprika

½ teaspoon smoked paprika

Zest of 1 small or ½ large lemon

2 tablespoons fresh lemon juice

Kosher salt

2 to 3 slices brioche

1 bunch watercress

1 tablespoon olive oil

In a medium saucepan, cover the eggs with water and bring the water to a boil, turn off the heat, and cover the pan. Let the eggs sit for 10 to 12 minutes, submerge in ice water, then peel and finely chop them, then put them into a medium bowl.

Using a very sharp knife, finely chop the chives. In a small bowl, combine the mayonnaise, Dijon mustard, paprikas, lemon zest 1 tablespoon and lemon juice, and of the zest and mix well. Add the chives and season with salt. Add the dressing to the chopped eggs and mix well.

Toast the brioche and heap egg salad on top of each slice. Garnish with a quick salad of watercress dressed with the remaining 1 tablespoon lemon juice and the olive oil.