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