Egg Salad and Watercress Tea Sandwiches

Egg Salad Sandwich
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Ratings (27)
  • Total: 18 mins
  • Prep: 10 mins
  • Cook: 8 mins
  • Yield: 16 sandwiches (8-16 servings)
Nutritional Guidelines (per serving)
78 Calories
7g Fat
2g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Can't make it to afternoon tea at Harrods? Host your own elegant party on this side of the Atlantic, complete with an egg salad and watercress tea sandwich inspired by the beloved restaurant. Fresh watercress adds a light peppery flavor to egg salad, creating a delightful little sandwich everyone will want seconds of.


  • 4 eggs
  • 4 tablespoons regular or herbed butter (softened)
  • 4 tablespoons mayonnaise
  • Salt (to taste)
  • Pepper (to taste)
  • Paprika (to taste)
  • 8 slices bread
  • 1/2 cup watercress (chopped)
  • Optional: parsley (chopped, to taste)

Steps to Make It

Hard boil the eggs, rinsing with cold water when they are done.

While the eggs are still warm, peel and mash them with the butter using a potato masher or a fork.

Stir the mayonnaise and spices into the egg mixture.

Spread the egg salad onto two slices of bread.

Add the watercress and, optionally, the parsley.

Top the watercress with the remaining two slices of bread.

Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.