Curried Egg Watercress Tea Sandwiches Recipes

CURRIED EGG SANDWICHES

Steps:

• Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.

CURRIED EGG & WATERCRESS TEA SANDWICHES

Steps:

• Mash eggs with mayonnaise and curry powder, stir in parsley and season to taste.
• Butter bread and divide filling between 6 slices.
• Add cress, top with remaining slices, remove crusts and serve cut into quarters.

WATERCRESS EGG SALAD TEA SANDWICHES

Steps:

• Gather the ingredients.
• Hard-boil the eggs , rinsing them in cold water when they are done.
• While still warm, peel and mash eggs with butter, using a potato masher or a fork.
• Stir mayonnaise, salt, pepper, and paprika into egg mixture.
• Spread egg salad onto 4 slices of the bread.
• Add watercress and parsley , if using.
• Top watercress with remaining 4 slices of bread.
• Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.

EGG AND WATERCRESS TEA SANDWICHES

Steps:

• Remove the crusts from the bread.
• 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.
• Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
• Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
• Cut each sandwich into 4 triangles.
• To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

CURRIED-EGG-BUTTER TEA SANDWICHES

Steps:

• Mash egg yolks with vinegar until smooth. Stir in butter, yogurt, curry powder, jalapeno, and cilantro. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread on bread, layer with sliced cucumber, and cut into triangles.

EGG 'N' CRESS TEA SANDWICHES

Steps:

• 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.

CURRIED EGG SALAD SANDWICHES

Steps:

• Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
• Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.

EGG AND WATERCRESS SANDWICHES

Steps:

• Cover eggs with water in a saucepan by 1 inch. Bring to a boil. Remove from heat. Let stand, covered, for 13 minutes.
• Drain, and run under cold water. Peel, and slice into rounds.
• Spread brioche slices generously with mayonnaise. Top each of 8 slices with 1 sliced egg and 1/4 cup watercress. Season with salt and pepper. Sandwich with remaining brioche.

EGG AND WATERCRESS SANDWICHES

Steps:

• 1. Mash the eggs with a fork until crumbly.
• 2. Stir in half the mayonnaise and the salt and pepper.
• 3. Spread the remaining mayonnaise on the bread.
• 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
• 5. Trim the crusts and cut each sandwich into quarters.