Egg 'n' Cress Tea Sandwiches Recipe

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Egg 'n' Cress Tea Sandwiches Recipe
Egg 'n' Cress Tea Sandwiches Recipe photo by Taste of Home
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Egg 'n' Cress Tea Sandwiches Recipe

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These tea sandwiches look very festive when we cut them out with a holly leaf cookie cutter. We use both white and wheat bread to vary the color and flavor.—Linda Ault, Newberry, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 hard-cooked eggs, finely chopped
  • 1/4 cup minced watercress, chives or parsley
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons butter, softened
  • 8 slices whole wheat and/or white bread

Directions

In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread.
Spread egg mixture over butter side of four bread slices. Top with remaining bread slices. Top with remaining bread, buttered side down. Using a 3-in. holly-leaf-shaped cookie cutter, cut out two tea sandwiches from each sandwich. Yield: 8 tea sandwiches.
Originally published as Egg n Cress Tea Sandwiches in Taste of Home December/January 2004, p10

  • 4 hard-cooked eggs, finely chopped
  • 1/4 cup minced watercress, chives or parsley
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons butter, softened
  • 8 slices whole wheat and/or white bread
  1. In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread.
  2. Spread egg mixture over butter side of four bread slices. Top with remaining bread slices. Top with remaining bread, buttered side down. Using a 3-in. holly-leaf-shaped cookie cutter, cut out two tea sandwiches from each sandwich. Yield: 8 tea sandwiches.
Originally published as Egg n Cress Tea Sandwiches in Taste of Home December/January 2004, p10

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