Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.
My Private Note
Units: US | Metric
- 6 hard-boiled eggs, peeled
- 1/3-1/2 cup mayonnaise (best quality or homemade)
- salt and pepper, to taste
- Tabasco sauce, to taste
- 2 bunches watercress, washed, stems removed
- 1/4 cup finely chopped fresh chives
- 16 slices very fresh bread (use firm white or wholemeal bread, sliced very thin)
- 1/4 cup chopped fresh parsley
- 1Remove the crusts from the bread.
- 2Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
- 3Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
- 4Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
- 5Cut each sandwich into 4 triangles.
- 6To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Egg and Watercress Tea Sandwiches
Serving Size: 1 (855 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 57.7
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 0.5 g
- Cholesterol 40.3 mg
- Sodium 115.0 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 0.3 g
- Sugars 0.8 g
- Protein 2.2 g