Best Egg And Watercress Sandwiches Recipes

Egg and Watercress Sandwiches image

Provided by Victoria Granof

Yield Makes 2 servings

Number Of Ingredients 5

2 hard-boiled eggs, peeled
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper to taste
4 slices soft challah or whole-wheat bread
4 tablespoons watercress leaves, stems removed

Steps:

1. Mash the eggs with a fork until crumbly.
2. Stir in half the mayonnaise and the salt and pepper.
3. Spread the remaining mayonnaise on the bread.
4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
5. Trim the crusts and cut each sandwich into quarters.

Egg and Watercress Tea Sandwiches image

Provided by Daydream

Time 30m

Yield 32 triangles

Number Of Ingredients 8

6 hard-boiled eggs, peeled
1/3-1/2 cup mayonnaise (best quality or homemade)
salt and pepper, to taste
Tabasco sauce, to taste
2 bunches watercress, washed, stems removed
1/4 cup finely chopped fresh chives
16 slices very fresh bread (use firm white or wholemeal bread, sliced very thin)
1/4 cup chopped fresh parsley

Steps:

Remove the crusts from the bread.
Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
Cut each sandwich into 4 triangles.
To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

Nutrition Facts : Calories 57.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 40.4, Sodium 115, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.2

Egg and Watercress Sandwiches image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 5

8 large eggs
16 slices brioche, toasted
1/2 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
2 cups watercress, trimmed
Coarse salt and freshly ground pepper

Steps:

Cover eggs with water in a saucepan by 1 inch. Bring to a boil. Remove from heat. Let stand, covered, for 13 minutes.
Drain, and run under cold water. Peel, and slice into rounds.
Spread brioche slices generously with mayonnaise. Top each of 8 slices with 1 sliced egg and 1/4 cup watercress. Season with salt and pepper. Sandwich with remaining brioche.