These scrumptious Egg and Watercress Tea Sandwiches pair perfectly with a refreshing cup of tea.
Egg and Watercress Tea Sandwiches
Serves: 12
Ingredients
- 6 hard-cooked eggs, peeled and chopped
- 1 cup coarsely chopped watercress
- ½ cup mayonnaise
- 1½ tablespoons prepared English mustard*
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 slices firm white sandwich bread
Instructions
- In a medium bowl, stir together eggs, watercress, mayonnaise, mustard, salt, and pepper until combined.
- Spread a thick, even layer of egg salad onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create a 3-inch square. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
Notes
Egg salad can be made up to a day in advance, placed in a covered container, and refrigerated.
*We used Colman’s Original English Mustard.
*We used Colman’s Original English Mustard.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
