|Nutritional Guidelines (per serving)|
|Servings: 16 sandwiches (8 to 16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||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.
- 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)
Gather the ingredients.
Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them 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 the parsley, if using.
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.
Serve and enjoy!