Name: Creamy egg & watercress sandwiches
Cook time: 30 min
Total time: 30 min
Ingredients: 3 eggs; 1/4 cup (75g) mayonnaise; 1 teaspoon dijon mustard; 1 tablespoon fresh flat-leaf parsley, fine chopped; fresh chives, finely chopped; 30 gram (1 ounce) butter, softened; 8 slice (360g) white bread; 1 cup (20g) watercress sprigs, loosely packed

Ingredients

3 eggs

1/4 cup (75g) mayonnaise

1 teaspoon dijon mustard

1 tablespoon fresh flat-leaf parsley, fine chopped

fresh chives, finely chopped

30 gram (1 ounce) butter, softened

8 slice (360g) white bread

1 cup (20g) watercress sprigs, loosely packed

Method

1.Boil eggs in a medium saucepan of water for 6 minutes or until hard. Cool, then peel and coarsely mash eggs with a fork.

2. Combine egg, mayonnaise, mustard and herbs in a medium bowl. Season to taste.

3.Butter bread slices, sandwich egg mixture and watercress between bread slices. Discard crusts, cut each sandwich into four fingers.

Use a whole-egg mayonnaise as it has a creamy texture. Swap watercress for your favourite leafy green, rocket (arugula) or endive would both work well as they have a slightly bitter taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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