Egg and watercress finger sandwiches

Starring herby eggs, watercress, mustard and mayo, these finger sandwiches will look right at home at your next swish occasion, without requiring any special effort

By Jennene Plummer
  • 25 mins preparation
  • Makes 25
  • Print


  • 6 hard-boiled eggs, chopped
  • 1/2 cup whole-egg mayonnaise
  • 2 teaspoon dijon mustard
  • 2 tablespoon fresh chives, finely chopped
  • 2 tablespoon flat-leaf parsley, finely chopped
  • 50 gram butter, softened
  • 16 slices brown bread
  • 50 gram watercress sprigs


  • 1
    Combine eggs, mayonnaise, mustard and herbs in a medium bowl. Season to taste.
  • 2
    Spread butter over bread slices, then top half the slices with egg mixture and watercress. Finish with remaining bread.
  • 3
    Cut and discard crusts, then slice each sandwich into three fingers.