Egg and Watercress Sandwiches


Egg and Watercress Sandwiches

  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 24 1x


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



  • 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)


  1. Mash together the eggs, mayonnaise, chives, Dijon mustard, salt and pepper in a bowl.
  2. 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.
  3. Cut crusts from sandwiches; cut sandwiches into quarters (triangles).
  4. 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

Posted on

January 25, 2018