Recipes › Egg and Watercress Sandwiches
Egg and Watercress Sandwiches
The classic British teatime sandwich elevated into something worth making any time. Creamy egg salad and peppery watercress on thinly sliced white bread, crusts removed if you're feeling properly ceremonial. The watercress isn't a garnish — it's equal billing with the egg.
Ingredients
- 2¾ oz watercress, thick stems trimmed
- 6 eggs, hard-boiled and peeled
- 3 tbsp mayonnaise
- ½ tsp Dijon mustard
- 0.38 oz fresh chives, finely snipped
- 8 slices white sandwich bread, good quality
- 1 oz softened butter
- ½ tsp salt and white pepper, to taste
Contains: cereals gluten, eggs, milk, mustard.
Method
- Hard-boil the eggs for 10 minutes, cool in ice water, and peel. Roughly mash — not too fine.About 12 min
- Mix the mashed egg with mayonnaise, Dijon, chives, salt, and white pepper.About 3 min
- Butter both slices of bread for each sandwich. Spread the egg mixture on one slice. Top generously with watercress. Close the sandwich.About 5 min
- If serving for tea, trim crusts and cut into fingers or triangles. Serve immediately.About 3 min
Tips
- Butter the bread before adding the filling — it prevents the bread from going soggy.
- Don't skimp on the watercress — it should be a generous mound, not a token sprig.
Ring the changes
- Add thin slices of cucumber for a triple-classic combination.
- Use smashed avocado instead of egg salad for a lighter modern version.
Keeping it
Best eaten within an hour of making. Assemble just before serving.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.