Toss & Chop, salad utensils, salad chopper, salad scissors, kitchen utensils, kitchen gadgets



	This simple-to-prepare egg salad makes an elegant addition to a luncheon buffet. If you omit the peas, it is delicious on soft sandwich rolls. This salad is wonderful in the summer, served on a lettuce leaf, or in the winter with a bowl of soup. Yield: about four half-cup servings This salad can be prepared a day ahead and kept well covered in the refrigerator. INGREDIENTS 4 scallions, washed and trimmed to 4" long 1/3 cup mayonnaise 1 teaspoon Dijon mustard Salt and freshly ground black pepper 6 hard-boiled eggs 1 large bunch watercress, washed, tough stems removed (approx. 3 cups) 1/4 cup petite frozen peas 1. Using the herb snippers, snip the scallions into thin pieces over a medium sized bowl. Stir in the mayonnaise, Dijon mustard, salt and pepper. Mix well. 2. Add boiled eggs and Toss & Chop the mixture together until combined. Add trimmed watercress leaves and continue tossing and chopping until the watercress is chopped and well integrated. Stir in frozen peas and serve. Note: The peas take about a minute to thaw at room temperature..