Watercress Egg Salad Tea Sandwiches Recipe

Egg Salad Sandwich
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  • 18 mins
  • Prep: 10 mins,
  • Cook: 8 mins
  • Yield: 16 sandwiches (8-16 servings)
Ratings (22)

This watercress and egg salad tea sandwich recipe is a traditional English tea sandwich akin to the watercress-egg salad served with afternoon tea at Harrods in London. The fresh watercress gives it a lightly peppery flavor.

What You'll Need

  • 4 eggs
  • 4 tablespoons herbed butter (softened, or softened plain butter)
  • 4 tablespoons mayonnaise (or mayonnaise alternative)
  • salt to taste
  • pepper to taste
  • paprika to taste
  • 8 slices bread
  • 1/2 cup watercress (fresh, chopped)
  • Optional: fresh, chopped parsley, to taste

How to Make It

  1. Hard boil the eggs, rinsing with cold water when they are done.
  2. While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
  3. Stir the mayonnaise and spices into the egg mixture.
  4. Spread the egg salad onto two slices of bread.
  5. Add the watercress (and, optionally, the parsley).
  6. Top the watercress with the remaining two slices of bread.
  7. Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.
    Nutritional Guidelines (per serving)
    Calories 78
    Total Fat 7 g
    Saturated Fat 3 g
    Unsaturated Fat 2 g
    Cholesterol 61 mg
    Sodium 79 mg
    Carbohydrates 2 g
    Dietary Fiber 0 g
    Protein 2 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)