This egg and watercress salad sandwich is a perfect addition to any afternoon tea or a summer picnic.
- 4 eggs
- Good handful watercress, roughly chopped
- 6 thin slices of fresh white bread
- 2 tbsp soft salted butter
- 4 tablespoons mayonnaise (or mayonnaise alternative like crème fraîche)
- 2 spring onions, chopped
- Salt and white pepper to season
- Place the eggs in a saucepan and cover with cold water. Bring to the boil then simmer for 6 minutes. Drain and run cold water over the eggs until they have completely cooled.
- Peel the eggs, and mash them with a fork. Mix in the mayonnaise (or crème fraîche), then season to taste with salt and white pepper.
- Butter your slices of bread, then spread the egg salad thickly onto three slices of bread.
- Top with plenty of chopped watercress and some of the chopped spring onions.
- Cover the watercress with the remaining slices of bread.
- Cut each sandwich (diagonally) to make four neat triangles. You can remove the bread crusts if you prefer.
This egg and watercress salad sandwich is a perfect addition to any afternoon tea or a summer picnic. Allow 3 to 4 sandwiches per person.
If serving imminently, don’t prepare them too early as they will either go soggy or dry out. To make the sandwiches ahead, place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap or cling film and refrigerate for up to 24 hours.