Egg and Watercress Sandwiches
Dainty sandwiches made with hard cooked eggs, mayonnaise, salt, and pepper. Watercress provides slightly peppery bite to the sandwiches.
- 1 large egg
- 1 tbsp Vegenaise or mayonnaise
- Salt and pepper to taste
- 4 slices bread (any kind)
- 2 tbsp butter (softened) (28g)
- 1 sprig watercress (stems removed)
Boil eggs in a small saucepan for approximately 12 to 15 minutes. Remove, peel and mash with a fork. Add Vegenaise or mayonnaise, salt, and pepper. Mix until combined.
Spread all 4 slices of bread with a thin layer of butter. Spread half of the egg mixture on a slice of bread. Top with watercress leaves and sandwich with another slice of bread. Repeat with the other portion of egg mixture.
Trim off crusts and cut into rectangles or triangles.