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The Spruce
Nutritional Guidelines (per serving) | |
---|---|
78 | Calories |
7g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 8 to 16 | |
Amount per serving | |
Calories | 78 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 3g | 13% |
Cholesterol 61mg | 20% |
Sodium 79mg | 3% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Protein 2g | |
Calcium 13mg | 1% |
*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. |
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.
Ingredients
- 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 parsley (chopped, to taste)
Steps to Make It
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Gather the ingredients.
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Hard boil the eggs, rinsing with cold water when they are done.
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While the eggs are still warm, peel them and mash them with the butter, using a potato masher or a fork.
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Stir the mayonnaise and spices into the egg mixture.
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Spread the egg salad onto two slices of bread.
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Add the watercress and the parsley, if using.
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Top the watercress with the remaining two slices of bread.
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Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.
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Serve and enjoy!