Egg and Watercress Tea Sandwiches




Egg and Watercress Tea Sandwiches

These scrumptious Egg and Watercress Tea Sandwiches pair perfectly with a refreshing cup of tea. 

Egg and Watercress Tea Sandwiches

  • 6 hard-cooked eggs, peeled and chopped
  • 1 cup coarsely chopped watercress
  • ½ cup mayonnaise
  • 1½ tablespoons prepared English mustard*
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 6 slices firm white sandwich bread
  1. In a medium bowl, stir together eggs, watercress, mayonnaise, mustard, salt, and pepper until combined.
  2. Spread a thick, even layer of egg salad onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create a 3-inch square. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
Egg salad can be made up to a day in advance, placed in a covered container, and refrigerated.

*We used Colman’s Original English Mustard.

3.5.3251

 

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