Egg and Watercress Sandwiches
These sandwiches are flavoured with fresh chives and a little Dijon mustard for more taste.
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- 8 boiled eggs, peeled
- 1/3 cup mayonnaise
- 1 tbsp finely chopped fresh chives
- 1 tsp Dijon mustard
- Pinch of salt and pepper
- 12 slices fresh sandwich bread
- butter, softened
- 1 cup fresh watercress (or other micro greens)
- Mash together the eggs, mayonnaise, chives, Dijon mustard, salt and pepper in a bowl.
- Lightly spread slices of bread with the butter; spread egg mixture evenly over half of the slices of bread. Top with watercress; cap with remaining bread slices.
- Cut crusts from sandwiches; cut sandwiches into quarters (triangles).
- Serve immediately.
- You can mix white and brown bread for a nice effect - use 6 slices of each and lay white on top and brown on the base, or vice a versa.
- To make sandwiches ahead, place on baking sheet and cover with a damp tea towel; cover tightly with plastic wrap and refrigerate for 1 hour or for up to 24 hours.
- To cook eggs: In saucepan large enough to fit eggs in single layer, place eggs and fill with enough cold water to cover eggs with cold water.
- Cover and bring eggs to a rolling boil over high heat then remove from heat; let stand in the water for 18 minutes for medium-size eggs, 20 minutes for large eggs.
- Drain water then immediately run cold water over eggs until cooled (the rapid cooling helps prevent a green ring from forming around the yolks).
- Credit: Recipe and Image courtesy of Egg Farmers of Canada
I Love Eggs http://eggs.org.nz/