Egg and Watercress Tea Sandwiches
Delightfully light and irresistibly elegant, these Egg and Watercress Tea Sandwiches are the perfect addition to any afternoon tea spread or casual gathering. This recipe combines creamy, flavorful egg salad—made with perfectly boiled eggs, tangy Dijon mustard, and a hint of lemon juice—with the peppery freshness of watercress leaves, all nestled between soft slices of buttered bread. Quick and easy to prepare in just 25 minutes, these sandwiches are a sophisticated yet simple treat. Trimmed of crusts and cut into dainty shapes, they embody classic tea-time charm and make for a beautifully presented finger food. Perfect for brunches, picnics, or tea parties, these little bites of deliciousness are sure to impress!
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Ingredients
- 4 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup fresh watercress leaves
- 8 slices white or whole-grain sandwich bread
- 2 tablespoons unsalted butter, softened
Directions
Step 1
Place the eggs in a medium saucepan and add enough water to cover them by about 1 inch. Bring the water to a boil over medium-high heat.
Step 2
Once boiling, reduce the heat to low and let the eggs simmer gently for 10 minutes. Immediately transfer the eggs to a bowl of ice water and let them cool completely, about 5 minutes.
Step 3
Peel the eggs and finely chop them. Place the chopped eggs in a medium mixing bowl.
Step 4
Add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl with the chopped eggs. Mix well until combined and creamy.
Step 5
Lightly butter one side of each bread slice. Spread the egg salad evenly over the buttered side of 4 slices of bread.
Step 6
Top the egg salad with fresh watercress leaves, dividing them evenly among the sandwiches.
Step 7
Place the remaining 4 slices of bread on top, buttered side down, to form sandwiches.
Step 8
Using a sharp knife, trim off the crusts of each sandwich for a neat presentation. Cut each sandwich into 2 rectangles or triangles, as desired.
Step 9
Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts
| Serving size | 698.4 grams (698.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1795 |
| Total Fat 93.30g | 120% |
| Saturated Fat 27.60g | 138% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 851mg | 284% |
| Sodium 2962mg | 129% |
| Total Carbohydrate 174.50g | 63% |
| Dietary Fiber 16.60g | 59% |
| Total Sugars 24.30g | |
| Protein 57.90g | 116% |
| Vitamin D 160IU | 800% |
| Calcium 603mg | 46% |
| Iron 17mg | 92% |
| Potassium 918mg | 20% |
Source of Calories