Watercress Egg Salad Tea Sandwiches

Watercress Egg Salad Tea Sandwiches

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8 to 16 servings
Yield: 16 sandwiches
Nutrition Facts (per serving)
108 Calories
7g Fat
8g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 16
Amount per serving
Calories 108
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 14%
Cholesterol 56mg 19%
Sodium 175mg 8%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 2%
Calcium 32mg 2%
Iron 1mg 4%
Potassium 44mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

    Watercress Egg Salad Tea Sandwiches Recipe ingredients

    The Spruce / Stephanie Goldfinger

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

    Eggs in a bowl with water

    The Spruce / Stephanie Goldfinger

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

    Egg and butter mixture in a bowl

    The Spruce / Stephanie Goldfinger

  4. Stir mayonnaise, salt, pepper, and paprika into egg mixture.

    Mayonnaise added to the egg mixture in the bowl

    The Spruce / Stephanie Goldfinger

  5. Spread egg salad onto 4 slices of the bread.

    Egg mixture spread on slices of bread on a cutting board

    The Spruce / Stephanie Goldfinger

  6. Add watercress and parsley, if using.

    Watercress and the parsley on top of the sandwiches on the cutting board

    The Spruce / Stephanie Goldfinger

  7. Top watercress with remaining 4 slices of bread.

    Watercress egg salad tea sandwiches on a cutting board

    The Spruce / Stephanie Goldfinger

  8. Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.

    Watercress Egg Salad Tea Sandwiches cut into quarters

    The Spruce / Stephanie Goldfinger

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