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
Egg ‘n’ Cress Tea Sandwiches
Egg ‘n’ Cress Tea Sandwiches
Prep Time
30 min
Yield
8 tea sandwiches
Ingredients
- 4 hard-boiled large 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.
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