Creamy egg & watercress sandwiches

  • 30 mins cooking
  • Makes 16 Item
  • Print


Creamy egg & watercress sandwiches
  • 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


Creamy egg & watercress sandwiches
  • 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.

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