|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.|
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 light peppery flavor.
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
Fresh parsley, chopped, to taste, optional
Gather the ingredients.
Hard boil the eggs, rinsing with 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.