My Favorite Summer Sandwich -- Egg Salad with Dukkah and Watercress

Course Sandwiches and Wraps

Ingredients in this Recipe

1 or 2 slices of natural bacon, cooked until crisp (optional)
1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired
1 teaspoon Dijon or stoneground mustard (if not using an aioli with a strong mustard flavor) 1 teaspoon dukkah, or more, or less, to taste
1 teaspoon dukkah, or more, or less, to taste
1 ½ teaspoons good black peppercorns or grains of paradise (I like Malabar black pepper for this, but a Tellicherry will also do just fine.)
2 hard cooked eggs, peeled and cooled
2 slices good sandwich bread, toasted (See note, below.)
2 tablespoons raw pepitas or pumpkin seeds
2 tablespoons raw sesame seeds
2 teaspoons whole coriander seeds
2 teaspoons whole cumin seeds
Small handful of watercress
½ teaspoon flaky sea salt, or more to taste