Rated 5.0 stars by 1 users
Entrees
English
4 servings
30 minutes
0 minutes
Delicate and refreshing, these tea sandwiches pair creamy egg salad, crisp cucumber, and peppery watercress on soft white bread—perfect for brunch or afternoon tea.
8 slices soft white sandwich bread, crusts removed
2 hard-boiled eggs, peeled and chopped
2 tablespoons mayonnaise
1 teaspoons Dijon mustard
1 small tomato, finely diced
3 Organic Mini Cucumbers, sliced
1 package Melissa’s Organic Living Watercress, rinsed and dried
Salt and freshly ground pepper, to taste
In a small bowl, mix the chopped eggs, mayonnaise, mustard, diced tomato, salt, and pepper until combined.
Lay out 4 slices of bread and spread each with the egg mixture. Add 4-6 cucumber slices to each.
Top with a small handful of chopped watercress, then layer with full watercress sprigs for freshness and crunch.
Top with the remaining slices of bread and gently press down.
Slice each sandwich diagonally into triangles. Serve immediately or cover and chill until ready to serve.
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