Ingredients for Egg And Watercress Tea Sandwiches
- Hard Boiled Eggs
- 2 tablespoons mayonnaise (or to taste)
- Salt And Pepper
- Tabasco Sauce
- 1 cup fresh watercress, finely chopped
- Fresh Chives
- 8 slices of thinly sliced bread (white, pumpernickel, rye, or sourdough)
- Fresh Parsley
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How to Make Egg And Watercress Tea Sandwiches
- Remove crusts from 8 slices of thinly sliced bread (your choice of white, pumpernickel, rye, or sourdough).
- Hard-boil 2 large eggs. Once cool, peel and finely chop.
- Finely chop 1 cup of fresh watercress and 2 tablespoons of fresh chives.
- In a medium bowl, gently combine the chopped eggs, watercress, and chives.
- Add 2 tablespoons of mayonnaise (or to taste) to moisten and bind the mixture. Stir gently.
- Season with salt, freshly ground black pepper, and a dash of Tabasco sauce to taste. Mix well.
- Spread half of the bread slices evenly with the egg and watercress mixture.
- Top with the remaining bread slices.
- Lightly spread the outer edges of each sandwich with mayonnaise.
- Finely chop 1/4 cup fresh parsley. Dip the outer edges of each sandwich into the parsley.
- Cut each sandwich into 4 triangles.
- Arrange the sandwiches on a platter. Garnish with extra watercress sprigs and edible flowers (pansies or nasturtiums) for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
2g
Carbs
2g
