Watercress Egg Salad Tea Sandwich

🥘 Ingredients

• baby arugula (alternative)
  1/2 c
• eggs
  4 large
• mayonnaise
  4 Tbsp
• paprika
• parsley (optional)
• pepper
• salt
• unsalted butter
  4 Tbsp
• watercress
  1/2 c
• white bread
  8 slices

🍳 Cookware

• potato masher or fork

1. 1

   Hard-boil the eggs , rinsing them in cold water when they are done.

   eggs: 4 large
2. 2

   While still warm, peel and mash eggs with unsalted butter , using a potato masher or fork .

   unsalted butter: 4 Tbsp
3. 3

   Stir mayonnaise , salt , pepper , and paprika into egg mixture.

   mayonnaise: 4 Tbsp, salt, pepper, paprika
4. 4

   Spread egg salad onto 4 slices of the white bread .

   white bread: 8 slices
5. 5

   Add watercress and parsley (optional) , if using.

   watercress: 1/2 c, parsley (optional)
6. 6

   Top watercress with remaining 4 slices of bread.
7. 7

   Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.
8. 8

   Note: If you don't like or can't find watercress, baby arugula (alternative) would work well in this recipe, too, or even baby spinach if you'd like something with a little less of a peppery bite.

   baby arugula (alternative): 1/2 c
9. 9

   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.