Egg & Cress Tea Sandwiches
Serves: 24
 
Ingredients
  • 8 hard-cooked eggs, shelled and coarsely grated
  • 1⁄4 cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1⁄2 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
  • 3 tablespoons finely chopped celery
  • 3 tablespoons sweet salad cube pickles*
  • 1 cup coarsely chopped watercress
  • 12 large slices honey white bread
Instructions
  1. In a large bowl, stir together eggs, mayonnaise, mustard, salt, and pepper. Stir in celery and pickles. Cover egg mixture, refrigerate, and use within a day.
  2. Just before using egg mixture, stir in watercress.
  3. Spread a thick even layer of egg mixture onto 6 bread slices. Top each with a remaining bread slice to make 6 whole sandwiches. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 4 equal rectangles to make a total of 24 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Notes
*Use sweet salad cube pickles or chop whole sweet pickles into small cubes. Do not use relish.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-cress-tea-sandwiches-2/