Egg and Watercress Sandwiches
Classic egg salad sandwiches elevated with fresh watercress leaves, served on soft challah or whole-wheat bread. Perfect for a light lunch or afternoon tea.
2 servings
10 min
Ingredients
- •2 whole hard-boiled eggs, peeled
- •3 tablespoons mayonnaise
- •1 to taste Kosher salt and freshly ground black pepper
- •4 slices soft challah or whole-wheat bread
- •4 tablespoons watercress leaves
- •stems removed
Cooking Instructions
- 1.
1. Mash the eggs with a fork until crumbly.
2 min
- 2.
2. Stir in half the mayonnaise and the salt and pepper.
1 min
- 3.
3. Spread the remaining mayonnaise on the bread.
2 min
- 4.
4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
3 min
- 5.
5. Trim the crusts and cut each sandwich into quarters.
2 min
