Egg and Watercress Finger Sandwiches with Mustard Mayo

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Classic finger sandwiches filled with creamy egg salad and peppery watercress, enhanced by a subtle mustard mayonnaise for a traditional afternoon tea treat. This British-inspired Mother’s Day recipe, ready in about 30 minutes, pairs white sandwich bread, hard-boiled eggs, chopped, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices white sandwich bread
• 3 large hard-boiled eggs, chopped
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 cup fresh watercress
• 3 tbsp unsalted butter, softened
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel and chop 3 large hard-boiled eggs into small pieces, then transfer to a medium bowl.
2. Step 2: Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper to the eggs; mix gently until combined but still slightly chunky.
3. Step 3: Spread 3 tbsp softened unsalted butter evenly on both sides of 6 slices of white sandwich bread to keep the bread moist.
4. Step 4: Evenly spread the egg salad mixture on 3 slices of the buttered bread.
5. Step 5: Rinse and pat dry 1/2 cup fresh watercress, then layer it evenly over the egg salad on each sandwich.
6. Step 6: Top each with a buttered bread slice, butter side down.
7. Step 7: Trim the crusts carefully with a sharp knife and cut each sandwich first crosswise in half, then diagonally to produce 4 finger-sized triangles per sandwich.