Slices of soft honey white bread make a delicious vessel for consuming a tasty egg mayonnaise filling that is elevated by the addition of piquant watercress. Pictured with our Savory Cheddar & Leek Tea Sandwiches and Mackerel Pâté & Cucumber Tea Sandwiches.
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
- 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.
- Just before using egg mixture, stir in watercress.
- 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.
