Cook eggs in a saucepan of boiling water until soft-centred (6 minutes). Drain and refresh in cold water; then peel and halve. Divide potato salad among bowls. Top with watercress, apple and egg.
Next, I chopped the parsley, celery, and yellow chile pepper and combined ... flavor both leaned more heavily toward the potatoes. To me, egg salad is something to enjoy on bread or with crackers ...