Egg and Cress Tea Sandwiches

Egg and Cress Tea Sandwiches

Slices of soft, tender brioche bread make a wonderful vessel for the delectable egg mayonnaise filling in these Egg and Cress Tea Sandwiches.

Egg and Cress Tea Sandwiches
Serves: 12
Elevate a classic egg mayonnaise (egg salad) with watercress, a quintessentially British green that can also make for charming garnish for a number of savories.
  • 6 large eggs, hard-cooked and peeled
  • ¾ cup finely chopped watercress
  • ½ cup mayonnaise
  • 2 tablespoons coarse-ground Dijon mustard
  • 1 teaspoon finely chopped fresh dill
  • ¼ teaspoon fine sea salt
  • 1⁄8 teaspoon ground white pepper
  • 8 slices brioche sandwich bread
  1. In a medium bowl, using a pastry blender or 2 forks, chop eggs into small pieces. Add watercress, mayonnaise, mustard, dill, salt, and pepper, stirring to blend.
  2. Spread a thick layer of egg mixture onto 4 bread slices. Top each with a remaining bread slice to make 4 whole sandwiches.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut sandwiches into 3 rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour until serving time.
Make-Ahead Tip: Egg mayonnaise (egg salad) can be made without watercress up to a day in advance, placed in an airtight container, and refrigerated. Add watercress just before using.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.