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Egg ‘n’ Cress Tea Sandwiches

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 tea sandwiches


  • 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


  • 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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