Egg and Watercress Sandwiches

From the kitchen of Carly

Creamy egg salad meets peppery watercress on soft bread. The eggs stay crumbly and rich, balanced by the green bite of watercress and a thin spread of mayo. Simple, satisfying, and ready in minutes. Perfect for lunch or a light dinner.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 hard-boiled eggs, peeled
  • 13 tablespoons mayonnaise
  • 1Kosher salt and freshly ground black pepper to taste
  • 14 slices soft challah or whole-wheat bread
  • 14 tablespoons watercress leaves
  • 1stems removed

Instructions

  1. 1. Mash the eggs with a fork until crumbly.

  2. 2. Stir in half the mayonnaise and the salt and pepper.

  3. 3. Spread the remaining mayonnaise on the bread.

  4. 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.

  5. 5. Trim the crusts and cut each sandwich into quarters.