Description
Creamy, fresh, and perfectly balanced, these egg & watercress sandwiches come together in just minutes. Chopped eggs are folded with peppery watercress and a touch of mustard, then layered between soft slices of bread for a classic, light sandwich that’s ideal for lunch, brunch, or afternoon tea.
Ingredients
Scale
- 3 hard boiled eggs
- 1 cup fresh watercress, chopped
- ½ cup mayonnaise
- 1 tablespoon English mustard or Dijon mustard
- ¼ teaspoon salt
- pinch black pepper
- 8 thin slices whole wheat sandwich bread
Instructions
- Peel and chop hardboiled eggs.
- In a large mixing bowl, combine chopped eggs, watercress, mayonnaise, mustard, salt and pepper. Stir until well combined.
- Spread egg mixture over 4 bread slices. Cap with remaining bread slices. Trim sandwich crusts and slice sandwich in half diagonally. Serve.