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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.

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Watercress Tea Sandwiches Recipe