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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 triangles 26g Recipe makes 32 triangles) |
||
| Calories 57 | ||
| Calories from Fat 20 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 115mg | 4% | |
| Potassium 33mg | 0% | |
| Total Carbohydrate 7.1g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.8g | ||
| Protein 2.2g | 4% | |
Ingredients
- 6 hard-boiled eggs, peeled
- 1/3-1/2 cup mayonnaise (best quality or homemade)
- salt and pepper, to taste
- Tabasco sauce, to taste
- 2 bunches watercress, washed, stems removed
- 1/4 cup finely chopped fresh chives
- 16 slices very fresh bread (use firm white or wholemeal bread, sliced very thin)
- 1/4 cup chopped fresh parsley
Directions
1
Remove the crusts from the bread.2
Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.3
Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.4
Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.5
Cut each sandwich into 4 triangles.6
To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.
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- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western > English
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Presentation > Finger Food
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: MommyKat
On Apr 3, 2007
Very good; guess I'm just not a big fan of watercress. For those who do, expect it gives egg salad a nice little bite that they'd like.
From: MarieAlice
On Jun 21, 2005
I made these for a recent Zaar get-together and these were excellent. I didn't use watercress, but mustard cress instead. I also skipped the step of coating the outsides with the mayonnaise and parsley. I used fresh chives and cress, removing the crusts and cutting them neatly into quarters with my electric knife.
From: Cookgirl
On Jun 3, 2005
I wish I had listened to my instincts and used "dainty lady" type bread instead of hamburger buns for these sanwiches. I used a good quality whole grain bun baked in town, but I wanted more eggy taste, not bread taste. But I was able to used fresh chives and fresh watercress from my herb garden! I did not want the watercress competing with the Tabasco so I omitted the Tabasco. Also used Homemade Mayonnaise which now means from this day forward I can never use the
bottled, store bought mayo garbage for these sandwiches ever. We both liked the fresh parlsey dip touch for the grande finale. cg 
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