Taste of Home
Egg ‘n’ Cress Tea Sandwiches
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 tea sandwiches.
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
Ingredients
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4 hard-boiled large eggs, finely chopped
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1/4 cup minced watercress, chives or parsley
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2 tablespoons chopped pimiento-stuffed olives
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2 tablespoons mayonnaise
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1/4 teaspoon salt
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1/4 teaspoon white pepper
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2 tablespoons butter, softened
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8 slices whole wheat and/or white bread
Directions
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1.
In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread.
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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.
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