Best Egg Mayo Watercress Rolls 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.

Watercress Sandwiches image

Provided by bluemoon downunder

Time 10m

Yield 24 watercress sandwich rounds

Number Of Ingredients 7

125 g unsalted butter, softened
25 g watercress leaves, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
16 slices thinly cut white bread
32 sprigs watercress, plus extra for garnish

Steps:

The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
Serve the sandwiches on a tray decorated with the extra watercress sprigs.

Nutrition Facts : Calories 82.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.2, Sodium 115.9, Carbohydrate 8.5, Fiber 0.4, Sugar 0.7, Protein 1.4

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