I am bringing little tea sandwiches to an English party I am going to. Do you have a good recipe for watercress or egg salad tea sandwiches?

14 Answers

  1. Linda Middlesworth wrote on :

    Go to: Chooseveg.com. Skip the egg (full of cholesterol and saturated fat) and type in what you want at that site and they will give you plant based, but delicious, options. Why harm yourself and the voiceless chickens? Free range is a not what it is cracked up to be also. Go to: United Poultry Concerns and check out the egregious cruelty placed upon egg laying chickens!
    Thanks much.

  2. Debbie Schrade wrote on :

    I don’t have, but…..a very good website for such things is epicurious.com and likely it will have some good comments from others who have also tried the recipe. I find that heeding the comments can be helpful. Bon Appetit!

  3. Judy Owens wrote on :

    I was always told to put a little butter on the bread before you fill your sandwiches. This way the bread does not get soggy. (personally I do not like the butter on there, but in England they always did that. (My Mom was a Brit)

  4. Cheryl Wait wrote on :

    This recipe is from Tea Time Magazine, I have used this for Easter and Mothers Day teas and always get requests for the recipe. It is easy to make, and becuase its cut into shapes,(and can be any simple shape) the presentation is so much fun and everyone loves them. Have fun whatever you take.

    Chervil Dill Egg Salad sandwiches

    24 slices soft white bread
    6 large eggs, hard boiled and peeled
    1/4 cup plus 2 tablespoons mayonnaise
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon dry mustard
    1/4 cup chopped fresh chervil
    1 teaspoon chopped fresh dill
    • Using a 3-inch oval cutter, cut bread into 24 ovals. Using a 3/4-inch
    round cutter, cut small circles near bottom of half of ovals. Set bread
    aside and discard cutouts.
    • In the work bowl of a food processor, combine hard-boiled eggs, mayonnaise,
    salt, pepper, and dry mustard. Pulse until finely chopped. Add
    chervil and dill, pulsing 1 to 2 times, or until combined.
    • Spread egg salad evenly on solid ovals, then top each with remaining
    If you go to Teatimemagazine.com then click on Indulgences and click on Savories you will find loads of tea and party recipes. Enjoy!

  5. Joan Ross wrote on :

    I love to make egg salad with dried fruit and nuts. Some times I make the egg salad with finely chopped ginger chutney or a date or cranberry chutney.I also waldorph style with fine chopped red skinned apples, chopped almonds, currants etc. This adds color taste and texture. As for the water cress, add some chopped fine watercress, fine chopped white sweet onions and a bit of chopped bacon.
    I am also partial to Helman’s mayo for richest flavor
    As for the bread, well I like Pepperridge Farm thin sliced white bread ( crusts removed ). Also mini croissants, dark rye cocktail bread.
    Because egg salad is bland, it lends itself to add different ingredients to make a recipe, savory, sweet, nutty, etc. etc

    Here is my recipe for egg salad done in wraps and cut into pinwheels: serves 12

    Curried egg salad wraps

    Cut into pinwheels

    1 dozen eggs, hard boiled
    2 stalks celery fine diced
    3 Tbs. sweet red or white onion fine diced
    3 dried pineapple rings fine chopped or other dried fruit
    3 pieces dried mango or papaya fine diced
    1/2 cup dark raisins
    1/2 cup cashews coarse chopped
    1/4 cup raw green pumpkin seeds
    1/4 cup roasted sunflower seeds
    Mayonnaise to bind
    dashes of hot sauce to taste ( optional )
    curry powder to taste
    salt and pepper to taste

    Mix all together and chill well.
    Use in sandwich wrap fillings, scooped in lettuce cups , fill hollowed out ripe tomatoes.
    The taste and textures are pleasing.
    Chopped red apples are also a nice addition as well as chopped fresh herbs such as cilantro or parsley to taste.

    I also love egg salad made with fresh chopped dill,

  6. Annamarie Dodge wrote on :

    Here are several variations of tea sandwiches that you might want to take a look at:

    The simplest chicken, ham, or cheese sandwich will be enlivened by one of these tasty spreads.

    To a cup of mayonnaise, homemade or store-bought, add:
    2 teaspoons Dijon mustard
    or 1 tablespoon freshly chopped chives
    or 2 tablespoons grated lemon rind or orange peel

    To a stick (1/2 cup) of softened butter, fold in
    until the mixture reaches a creamy consistency:
    4 ripe, hulled, and mashed strawberries
    or 1 tablespoon freshly chopped tarragon or mixed herbs
    or 2 tablespoons honey with grated rind of one lemon.

    To an 8-ounce package of cream cheese, softened, mix in:
    1/4 cup chopped dates
    or 1/ cup chopped walnuts, hazelnuts, pecans, almonds
    or raisins
    or 2 tablespoons chives, chopped
    or 1/4 cup raspberry preserves
    or 2 tablespoons diced scallions.


    Make up a quantity of sandwiches you are not serving them right away, store them in the refrigerator for a few hours, either sealed in airtight plastic bags, or with a slightly damp dish towel draped over them,

    Here are some interesting tea sandwiches to try:

    Smoked turkey with raspberry mayonnaise on cracked wheat bread

    Curried chicken with walnuts on white bread

    Shrimp with dill vinaigrette on oatmeal bread

    Tomato with basil on black bread with home made mayonnaise

    Avocado with sprouts and walnuts on whole wheat bread

    Sliced hard boiled eggs with cracked black pepper and bibb lettuce on wheat bread with herb mayonnaise

    Stilton cheese crumbled over pear slices on oatmeal bread

    Sugar-cured ham with thin pineapple slices on dill bread

    Asparagus spears with lemon mayonnaise on wheat bread

    Cream cheese with walnuts on date nut raisin bread

    Makes 30 sandwiches

    12 thin slices white bread
    1/2 cup whipped cream cheese
    1 can (4 1/2 ounces) shrimp, drained and finely chopped
    2 tablespoons finely chopped fresh chives
    1/4 teaspoon black pepper

    12 thin slices pumpernickel bread
    2 hard-boiled eggs
    1 cup watercress, stemmed and finely chopped
    2 tablespoons mayonnaise
    1/4 teaspoon salt
    1/8 teaspoon black pepper

    12 thin slices sourdough bread
    2 tablespoons apricot preserves
    1/4 cup (1/2 stick) butter, softened
    2 teaspoons finely chopped candied ginger

    Remove crusts from bread. In a medium bowl, combine cream cheese, shrimp, chives and pepper; mix well. Spread filling over 6 slices of bread. Top with remaining slices; press down lightly. Using a biscuit cutter, cut a round out of each sandwich.

    Remove crusts from bread. Peel and finely chop eggs. In a medium bowl, combine eggs, watercress, mayonnaise, salt and pepper; mix well. Spread filling over 6 slices of bread. Top with the remaining slices; press down lightly. Cut each sandwich into 3 fingers.

    Remove crusts from bread. Set a fine mesh sieve over a medium bowl; press preserves through sieve. Add butter and candied ginger; mix well. Spread filling over 6 slices of bread. Top with remaining slices; press down lightly. Using a cookie cutter, cut a heart out of each sandwich.

    Note from source:
    For an elegant snack to serve at your next meeting, make this delicious trio of tea sandwiches. For a special touch, coat the edges of sandwiches with melted butter and roll in finely chopped fresh herbs.


  7. Leslie Saunders wrote on :

    The best egg salad tea sandwiches I’ve ever tasted included a sprinkling of caviar (red or black) atop the open-faced sandwiches.

  8. Gina Parker wrote on :

    This recipe is simple, yet delicious and traditional.  The key is thin bread!

    32 thin slices peeled English (hothouse)
    4 Tbs. (1/2 stick) unsalted butter, at room
    8 thin slices white sandwich bread
    1/2 cup watercress leaves, plus more for garnish
    1/2 cup radish, onion or sunflower
     sprouts (optional)
    Coarse salt, to taste
    Using paper towels, pat the cut surfaces of the cucumber slices to remove any excess moisture. Lightly butter one side of each bread slice. Scatter the 1/2 cup watercress leaves evenly over all of the buttered bread slices. Layer the cucumber slices over the watercress leaves on 4 of the bread slices. Top the cucumber with some of the sprouts and a pinch of salt. Top with the remaining 4 bread slices, buttered side down. 

    Using a sharp knife, cut off the crusts from each sandwich and then slice the sandwiches in half, either straight down the middle or on the diagonal. If smaller portions are desired, cut each half in half again.

    Arrange the sandwiches on separate plates of a tiered plate stand or on a cake stand or platter. Garnish each sandwich with a watercress leaf. (if youre feeling especially fancy!!) Serve immediately.* Serves 6.

    *if you need to make these for the party ahead of time, just cover the sandwiches with wax paper, then a damp hand towel, and refrigerate until you need them.  This will prevent the bread from drying out.

    • Paulette Talley wrote on :

      These sound great. Mine will be the hit of the party. Thanks.

  9. debra geist wrote on :

    My favorite egg salad tea sandwich is a Barefoot Contessa recipe of Smoked Salmon and Egg Salad Tartine
    12 extra lg eggs
    1/3 cup mayo
    2 tsps whole grain mustard
    1 Tbls minced fresh dill, plus sprigs for garnish
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    8 slices 7 grain bread (or french baguette for smaller tea sandwich size)
    8 slices good smoked salmon

    Place eggs in a lg pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 min. Turn off the heat and allow the egges to sit in the water for another 5 min. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Place the eggs in the food processor with steel blade, or chop with a knife to desired consistency. Add mayonnaise, mustard, dill, salt and pepper. Combine lightly with a fork. Toast or grill the bread slices. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with sprigs of dill. Serve at room temperature.
    If not a fan of salmon…..still a good egg salad recipe! Hafe fun!

  10. Cathy Barrow wrote on :

    Here are my favorite tea sandwiches

    Helen Howard’s Curried Chicken Tea Sandwiches

    1 C. finely chopped Chicken
    2 T. finely chopped celery
    1 T. grated onion
    ½ t. Curry Powder
    ½ t. Salt
    Almonds (toasted and chopped)
    Pepperidge Farm White and Whole Wheat Sandwich Bread

    Combine chopped chicken, chopped celery, grated onion, curry powder, salt, pepper and mayonnaise. Chill. [Can be made the day before and refrigerated until ready to use.] Toast sliced Almonds. Once toasted, finely chop the almonds.

    To assemble the sandwiches, first cut the crusts off each slice. Spread mayonnaise on one slice, followed by the Chicken Salad. Spread mayonnaise on the top slice and form the sandwich. Cut the sandwich in 4 squares or 4 triangles. Spread mayonnaise on the edges of the tea sandwiches and roll the edges in the toasted, chopped almonds.

  11. Alexis Marnel wrote on :

    very easy – but I have to recommend my favorite site for recipes – http://www.epicurious.com – another idea for tea sandwichees, cream cheese on date nut bread – YUM!

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