|Nutrition Facts (per serving)|
|Servings: 8 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's something about the phrase "tea sandwich" that sounds fancy, and that's understandable; it conjures up images of high tea in London. And yes, this watercress 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 light peppery flavor, as it's a vegetable in the mustard family.
This recipe calls for herbed butter, which is easy to make if you have some fresh herbs. Chives, parsley, or tarragon all work well with the flavors of egg salad and in this sandwich in particular. Let the butter come to room temperature, chop the herbs finely, and beat them together using a wooden spoon or using a hand mixer. (This is also known as flavored butter or compound butter.) Regular unsalted butter will work, too.
You can make the egg salad a day or so ahead of time. Just don't assemble the tea sandwiches too far ahead, or they will get soggy. They're best when they're made just before they're served.
4 large eggs
4 tablespoons herbed butter, or unsalted butter, softened
4 tablespoons mayonnaise, or mayonnaise alternative
Kosher salt, to taste
Freshly ground black pepper, to taste
Paprika, to taste
8 slices bread, divided
1/2 cup fresh watercress, chopped
Parsley, chopped, to taste, optional
Steps to Make It
Gather the ingredients.
Hard-boil the eggs, rinsing them in cold water when they are done.
While still warm, peel and mash eggs with butter, using a potato masher or a fork.
Stir mayonnaise, salt, pepper, and paprika into egg mixture.
Spread egg salad onto 4 slices of the bread.
Add watercress and parsley, if using.
Top watercress with remaining 4 slices of bread.
Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.
- If you don't like or can't find watercress, baby arugula would work well in this recipe, too, or even baby spinach if you'd like something with a little less of a peppery bite.
- White bread is classic for tea sandwiches and especially for this watercress egg salad sandwich, but a soft, sweet wheat bread would work, too.
How to Store Watercress Egg Salad Tea Sandwiches
The egg salad can be made a day in advance. The sandwiches should be assembled right before eating. You can store any leftover sandwiches in the refrigerator in an airtight container for about a day, but as with any sandwich, the bread will get a bit soggy.
How do you store watercress in the fridge?
Watercress will stay fresh when stored in a deep bowl in the refrigerator, with the stems submerged in water and the top loosely covered in plastic wrap or an inverted plastic bag.