Watercress Sandwich
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.
Table of contents
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!
Key Ingredients for this Cress 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
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.
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!
FAQs and Expert Tips
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.
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.
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:
- Place eggs in the bottom of a large saucepan. Cover generously with tap water.
- Place over high heat and bring to a boil. Boil for 1 minute.
- Cover and remove the pan from the heat. Let the eggs sit in boiling hot water to cook for 10 minutes.
- Meanwhile, set up a bowl of ice water.
- Drain the eggs and transfer the eggs to the ice water. Let cool for one to two minutes.
- 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.
More Vegetarian Wraps and Sandwich Recipes
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Watercress Sandwich
- Total Time: 30 mins
- Yield: 2 servings 1x
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
- 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
- Whisk together Greek yogurt, mayonnaise, shallot, Dijon, horseradish and relish.
- Add the chopped eggs and stir to coat. Season with salt and pepper.
- 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.
- Cut in half with a sharp serrated knife and serve immediately.
Notes
To hard boil the eggs:
- Place eggs in the bottom of a large saucepan. Cover generously with tap water.
- Place over high heat and bring to a boil. Boil for 1 minute.
- Cover and remove the pan from the heat. Let the eggs sit in the boiling hot water to cook for 10 minutes.
- Meanwhile, set up a bowl of ice water.
- Drain the eggs and transfer the eggs to the ice water. Let cool for one to two minutes.
- 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
Your pictures are gorgeous, and sandwich looks so delicious. Thanks for sharing.
Thank you so much, Kushigalu!
I am completely intrigued by this combination of flavors in this sandwich. It sounds amazing and I can’t wait to bite into one.
You’re going to love it, Andrea!
Such a perfect sandwich for afternoon tea! I love how easily it comes together and it looks gorgeous with that bread.
Thank you, Tara! So glad you enjoyed it. 🙂
I love egg salad, but this recipe definitely elevated it! So delicious and the rye bread made a beautiful presentation.
Glad you loved the addition of the rye bread, Holly!
Love the idea of doing this for tea time! So light and refreshing.
Agreed, Erik! A watercress sandwich is perfect for tea time!
Hi Katie: I made this for lunch today. Delicious! And so easy. A lovely upgrade from my usual egg sandwich.
I am happy to hear you liked it. Thank you for the 5-star rating!