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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

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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