This delicious watercress and egg sandwich is the perfect handheld lunch or tea sandwich to make for a springtime baby shower, graduation party, Mother’s Day luncheon or afternoon tea. The creamy egg salad has a peppy kick from Dijon mustard and horseradish that pairs perfectly with the crunchy and peppery cress.

sandwiches layered on top of each other with marbled rye, egg salad, and watercress

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Why We Love This Recipe For Watercress Sandwiches

Egg salad sandwiches are the perfect choice for events like bridal or baby showers, but with the addition of watercress on top you’ll feel like you’re at an English high tea! Enjoy this delicious and nutritious sandwich alongside a cup of earl grey and you’ll be transported from your desk at work to a fancy tea service in the garden! 

Recipe Highlights

  • Watercress is super nutrient-dense
  • Easy and healthy lunch that you can meal prep for the week
  • A budget-friendly way to enjoy the cress and egg sandwich from Pret a Manger more often
  • Simple brunch recipe

If you have extra watercress and hard-boiled eggs on hand, try our Watercress salad too!

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Key Ingredients for this Cress Sandwich

slices of marble rye, a bowl of watercress, chopped hard boiled eggs, and greek yogurt, shallot, salt and pepper, mayo, dijon, and horseradish laid out on a chopping board to make a watercress and egg salad sandwich
  • Egg Salad Mixture: Greek Yogurt, mayonnaise, dijon mustard, prepared horseradish, Sweet or Dill Pickle Relish and chopped shallot.
  • Eggs: hard-boiled, peeled, and chopped. See how to hard-boil the eggs.
  • Seasonings: Salt, freshly ground pepper
  • Watercress: Wash and spin dry a bunch watercress. Then break the sprigs into bite-sized pieces. You’ll need one cup for this recipe.
  • Bread: Rye, whole wheat bread, or sourdough bread

How To Make Egg Salad Tea Sandwiches with Watercress

make the egg salad mixture

Step 1: Combine Egg Salad Mixture

Whisk together the Greek yogurt, mayonnaise, shallot, Dijon, horseradish, and relish. 

Step 2: Add Eggs and Season

Add the chopped eggs to the greek yogurt mixture and stir to coat. Season with salt and pepper.

add the watercress to compile and then slice the sandwiches

Step 3: Add Watercress

Lay out the bread on your work surface. Spread the egg salad on the slice of bread. Top the egg salad with the watercress and cover the sandwich with a second bread slice. Repeat with the second sandwich.

Step 4: Cut Sandwiches

Cut the compiled sandwiches in half with a sharp serrated knife. Serve immediately and enjoy!

a watercress sandwich with egg salad on marbled rye bread cut in half
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FAQs and Expert Tips

What is a good substitute for watercress?

If you do not have watercress you can use another peppery green, such as arugula, radish sprouts or baby mustard. Other options are baby spinach, Tatsoi, Mizuna or micro greens.

Can this recipe be prepped ahead?

Yes, the egg salad mixture can be made up to four days ahead. Keep it refrigerated in an air-tight container until it’s ready to be served. The watercress can be washed and spun dry up to 6 days ahead, then kept in a ziplock plastic bag in the produce crisper drawer of the refrigerator.

Is it okay to eat watercress raw?

Yes you can eat watercress raw. We actually enjoy it better that way because the peppery flavor really comes through best when it is raw. In fact, factory workers in Victorian times who did not have ready access to healthy meals would munch on the tops of watercress for a cheap and nutrient-dense snack. It was known as “the poor man’s bread”!

To Hard Boil the Eggs:

  1. Place eggs in the bottom of a large saucepan. Cover generously with tap water. 
  2. Place over high heat and bring to a boil. Boil for 1 minute.
  3. Cover and remove the pan from the heat. Let the eggs sit in boiling hot water to cook for 10 minutes.
  4. Meanwhile, set up a bowl of ice water. 
  5. Drain the eggs and transfer the eggs to the ice water. Let cool for one to two minutes.
  6. Then crack and peel under running tap water.

Variations to Try

  • Add sliced cucumbers if you like cucumber tea sandwiches and want to take them to the next level.
  • Spread a thin layer of cream cheese on the bread.
  • Instead of using full sized-bread, make a little sandwich. Double the recipe and make eight mini finger sandwiches using mini bread (available in the deli or bakery department of large supermarkets. Or use thin sliced white bread, with the crusts removed, and cut it into quarters.
  • If you’d like to bulk up your already protein-filled sandwich with additional fats, add a slice or two of fresh avocado.
  • Spread the egg on slices of toast and top with the cress for an open-face sandwich instead.
  • Add a slice of tomato or fresh herbs.
  • Peppery watercress is also excellent with thinly sliced ham or roast beef on a sandwich as well. For a tea party, make a variety of sandwich fillings so guests can choose a few to try.

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This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love! | Healthy Seasonal Recipes | Katie Webster

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Happy Cooking! ~Katie

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watercress sandwich cut in half and stacked on top of each other with the inside of the sandwich facing the camera

Watercress Sandwich

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5 from 6 reviews

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Description

This delicious watercress and egg sandwich is the perfect handheld lunch or tea sandwich to make for a springtime baby shower, graduation party, Mother’s Day luncheon or afternoon tea. The creamy egg salad has a peppy kick from Dijon mustard and horseradish that pairs perfectly with the crunchy and peppery cress

Ingredients

Scale
  • 2 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sweet or dill pickle relish
  • 3 large eggs, hard boiled, peeled and chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 4 slices rye, whole wheat or sourdough bread
  • 1 generous cup fresh watercress, washed and spun dry broken into bite size sprigs

Instructions

  1. Whisk together Greek yogurt, mayonnaise, shallot, Dijon, horseradish and relish. 
  2. Add the chopped eggs and stir to coat. Season with salt and pepper.
  3. Lay bread on the work surface. Divide the egg salad among two of the slices of bread. Top with the watercress. Cover the sandwiches with the remaining bread slices.
  4. Cut in half with a sharp serrated knife and serve immediately. 

Notes

To hard boil the eggs:

  1. Place eggs in the bottom of a large saucepan. Cover generously with tap water. 
  2. Place over high heat and bring to a boil. Boil for 1 minute.
  3. Cover and remove the pan from the heat. Let the eggs sit in the boiling hot water to cook for 10 minutes.
  4. Meanwhile, set up a bowl of ice water. 
  5. Drain the eggs and transfer the eggs to the ice water. Let cool for one to two minutes.
  6. Then crack and peel under running tap water. 

Make Ahead: The egg salad mixture can be made up to four days ahead. Keep refrigerated in an air-tight container. The watercress can be washed and spun dry up to 6 days ahead. Keep in a ziplock plastic bag in the produce crisper drawer of the refrigerator.

  • Prep Time: 15 minutes
  • Active Time: 15 mins
  • Cook Time: 15 mins
  • Category: Sandwich
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 390
  • Sugar: 3 g
  • Fat: 21 g
  • Carbohydrates: 31 g
  • Fiber: 3 g
  • Protein: 18 g

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