Watercress Egg Salad Tea Sandwiches
A delicate watercress egg salad tea sandwich, reminiscent of those served for afternoon tea at a famous London department store.
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Instructions
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Start boiling water to hard-boil eggs; rinse them in cold water once cooked.
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While still warm, peel and mash the eggs with butter.
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Stir in mayonnaise, salt, pepper, and paprika to the egg mixture.
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Spread the egg salad onto 4 bread slices, adding watercress and parsley if desired.
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Top with the remaining 4 bread slices.
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Remove crusts and slice each sandwich twice diagonally to yield 4 tea sandwiches.
Nutritional Info (per serving)
Calories:
108 kcal
Carbohydrate:
8 g
Cholesterol:
56 mg
Fiber:
0 g
Protein:
3 g
Saturated Fat:
3 g
Sodium:
175 mg
Sugar:
1 g
Fat:
7 g
Unsaturated Fat:
0 g