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Watercress Tea Sandwiches

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  Watercress 3⁄4 Bunch (75 gm) (Or Small Bunch)
  Hard boiled eggs 5 , peeled
  Mayonnaise 5 Tablespoon
  Dijon mustard 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Loaf 1 Pound, thinly sliced
  Bread 1

Trim 1/2 the watercress of stems. Wash and drain leaves. Pat dry with paper towels. Coarsely chop the leaves. Save the rest for garnish.
In a food processor, coarsely chop the eggs. Add the mayonnaise, mustard, and salt. Process until smooth. Fold in the chopped watercress and chill.
Spread the mixture on a slice of bread, topping with another slice. Trim the crusts and cut into finger sandwiches.
Garnish with additional sprigs of watercress.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2270 Calories from Fat 935

% Daily Value*

Total Fat 107 g165.3%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 1262.1 mg420.7%

Sodium 4368 mg182%

Total Carbohydrates 252 g84.2%

Dietary Fiber 11.5 g45.9%

Sugars 31.5 g

Protein 79 g158.9%

Vitamin A 81.3% Vitamin C 53.8%

Calcium 43.9% Iron 75.7%

*Based on a 2000 Calorie diet

Watercress Tea Sandwiches Recipe