Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon

Recipe courtesy Gourmet Magazine

6 hard-boiled large eggs, peeled 1 tablespoon finely chopped shallot 2 teaspoons finely chopped fresh tarragon leaves 2 tablespoons drained capers, rinsed and finely chopped 1/2 cup mayonnaise 6 (4 to 5-inch) soft round seeded rolls, split 18 watercress sprigs, tough stems discarded 1/4 pound sliced smoked salmon
Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.