Egg and Watercress Tea Sandwiches
Serves
24
Prep Time
5 min
Cook Time
20 min
Print Recipe
These dainty sandwiches elevate the humble egg salad with fresh chives and a touch of Dijon mustard. The creamy filling pairs well with crisp watercress, nestled between slices of soft white bread. Assemble just before serving for the freshest texture, or prepare up to 24 hours ahead and store covered in the fridge.
Ingredients
- 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 |