Egg and Watercress Sandwiches

Egg and Watercress Sandwiches

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Recipe by NZEggs Course: LunchCuisine: VegetarianDifficulty: Easy


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These sandwiches are flavoured with fresh chives and a little Dijon mustard for more taste.


  • 8 boiled eggs, peeled

  • 0.33 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

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