Recipe by Daydream
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.
- 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
Directions See How It's Made
- Remove the crusts from the bread.
- Chop 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.
- Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
- Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
- Cut each sandwich into 4 triangles.
- To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.