Recipes
Egg and Watercress Tea Sandwiches
Elegant and dainty, these tea sandwiches are flavoured with fresh chives and a little Dijon mustard.
Serves
24
Prep Time
5 min
Cook Time
20 min
Print RecipeIngredients
- 8 hard boiled eggs, peeled
- ⅓ cup (75 mL) mayonnaise
- 1 tbsp (15 mL) finely chopped fresh chives
- 1 tsp (5 mL) Dijon mustard
- ¼ tsp (1.25 mL) each salt and pepper
- 12 slices white sandwich bread
- 3 tbsp (45 mL) butter, softened
- 1 cup (250 mL) packed watercress
Instructions
- Step 1
Mash together eggs, mayonnaise, chives, Dijon mustard, salt and pepper.
- Step 2
Lightly spread slices of bread with butter; spread egg mixture evenly over half of the slices of bread. Top with watercress; cap with remaining bread slices.
- Step 3
Cut crusts from sandwiches; cut sandwiches into quarters (triangles). Serve immediately.
Tips
- Substitute arugula or spinach for the watercress if desired.
- To make sandwiches ahead, place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for 1 hour or for up to 24 hours.
- To cook hard boiled eggs: In saucepan large enough to fit eggs in single layer, place eggs and fill with enough cold water to cover eggs with 1 inch (2.5 cm) of cold water. Cover and bring eggs to rolling boil over high heat. Remove from heat; let stand in water for 18 to 23 minutes depending on the size (18 minutes for medium-size eggs, 20 minutes for large eggs and 23 minutes for extra-large eggs). Drain water; immediately run cold water over eggs until cooled (rapid cooling helps prevent a green ring from forming around yolks).
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 210 |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 18 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 7 g |
| Sodium | 320 mg |
