Open-Faced Egg Salad and Watercress Sandwich

"Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts."
photo by breezermom photo by breezermom
photo by breezermom
photo by JackieOhNo! photo by JackieOhNo!
photo by Lavender Lynn photo by Lavender Lynn
photo by loof751 photo by loof751
photo by I'mPat photo by I'mPat
Ready In:
4 sandwiches




  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

Questions & Replies

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  1. belltone
    Fantastic...great recipe; loved it with the watercress.
  2. breezermom
    I loved this open-faced sandwich! I used freshly ground sea salt and freshly ground black pepper and that made egg salad a totally new experience. The watercress is wonderful...I probably used too much but just love it. Thanks for sharing. Made for ZWT8.
  3. Lavender Lynn
    Loved the combination of flavors in this egg salad. The taste of the watercress just blended right in. Everyone had some and wanted more but none was left. Made for ZWT8
  4. JackieOhNo!
    Only in my adult years have I learned to appreciate egg salad. I remember kids bringing it to school for lunch and it looked all dried out and smelled awful. I definitely did not want to sit next to anyone eating egg salad! Only a few years ago did I try some egg salad with a little curry in it that changed my mind, and have eagerly been sampling recipes ever since. Well, getting to this recipe, I will say that it elevates egg salad to a whole new level. It is creamy and tangy with the chives adding just the right note. I actually increased the ingredients, as I knew I would like this, and wanted to make sure I had plenty on hand. I used 8 eggs, 1/2 cup chives, 1/2 cup mayonnaise, and 2-1/2 teaspoons each of white wine vinegar and Dijon mustard. I had with watercress on an open-face slice of bread, and also on an onion roll with some baby arugula. Any way you slice it (no pun intended), it is delicious! Made for ZWT 8.
  5. Debbwl
    The watercress and chives made a nice change from our more dilly egg salad. I cut the recipe in half which made a tasty lunch that was perfect for the two and yes we both enjoy on toasted bread although not cut into triangles. Thanks for the post.


  1. loof751
    Wonderful sandwich! The addition of the white wine vinegar and dijon made this egg salad terrific. I did have to use green leaf lettuce instead of the watercress. Served on whole grain bread, lightly toasted, and loved every bite - thanks for sharing the recipe!


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