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22 lines
1.0 KiB
Plaintext
22 lines
1.0 KiB
Plaintext
>> source: https://www.thespruceeats.com/watercress-egg-salad-tea-sandwiches-recipe-765632
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>> serves: 8-16
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>> total time: 20 minutes
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Hard-boil the @eggs{4%large}, rinsing them in cold water when they are done.
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While still warm, peel and mash eggs with @unsalted butter{4%Tbsp}, using a #potato masher or fork{}.
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Stir @mayonnaise{4%Tbsp}, @salt{}, @pepper{}, and @paprika{} into egg mixture.
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Spread egg salad onto 4 slices of the @white bread{8%slices}.
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Add @watercress{1/2%cup} and @parsley (optional){}, if using.
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Top watercress with remaining 4 slices of bread.
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Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.
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Note: If you don't like or can't find watercress, @baby arugula (alternative){1/2%cup} would work well in this recipe, too, or even baby spinach if you'd like something with a little less of a peppery bite.
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Note: White bread is classic for tea sandwiches and especially for this watercress egg salad sandwich, but a soft, sweet wheat bread would work, too.
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