Print

Creamy Egg Salad Tea Sandwiches Recipe with Fresh Watercress

creamy egg salad tea sandwiches - featured image
Print Recipe

A simple and elegant egg salad tea sandwich featuring creamy egg salad balanced with peppery fresh watercress, perfect for parties and casual gatherings.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled (room temperature for best mixing)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 8 slices white sandwich bread, crusts removed
  • 1 cup fresh watercress, rinsed and patted dry
  • Optional: paprika or chives for garnish

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water about 1 inch above the eggs. Bring to a rolling boil over high heat, then cover and remove from heat. Let sit for 12 minutes.
  2. Drain hot water and immediately transfer eggs to an ice bath or run under cold water for at least 5 minutes. Peel eggs gently to avoid tearing whites.
  3. Roughly chop peeled eggs and place in a mixing bowl. Mash lightly with a fork to your preferred consistency.
  4. Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, finely diced celery, and 1 tablespoon fresh lemon juice. Stir gently until combined. Season with salt and pepper to taste.
  5. Lay out 8 slices of white sandwich bread. Using a serrated knife, carefully remove crusts.
  6. Spread a generous layer of the egg salad evenly over 4 slices of bread.
  7. Top the egg salad layers with a handful of fresh watercress.
  8. Place the remaining bread slices on top, pressing down lightly to adhere.
  9. Cut each sandwich into quarters or triangles as preferred.
  10. Arrange sandwiches on a platter. Serve immediately or cover with a damp paper towel and plastic wrap and refrigerate for up to 2 hours.

Notes

Use the off-heat soaking method to prevent overcooking eggs and avoid green yolk rings. Mash eggs lightly for a chunkier texture. Rinse and dry watercress thoroughly to avoid limp greens. Assemble sandwiches no more than 2 hours ahead to prevent soggy bread. Optionally, swap mayo with Greek yogurt for a lighter version or use whole wheat or gluten-free bread as needed.

Nutrition

Keywords: egg salad, tea sandwiches, watercress, party food, easy recipe, creamy egg salad, quick sandwiches

Find it online: https://tempotaste.com/creamy-egg-salad-tea-sandwiches-recipe-with-fresh-watercress-easy-and-perfect-for-parties/