Tarragon Egg Salad Sandwiches with Watercress

A French take on egg salad, these elegant little sandwiches are a super tasty treat. Try cutting the crusts off and quartering them to serve at brunch or a bridal shower. 

Prep Time:  15 minutes
Cook Time: N/A
Yield: 4 Servings


  • 3 TB light mayonnaise
  • 1 ½ tsp fresh tarragon, minced
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • 1/8 tsp turmeric
  • 6 large hard boiled eggs, peeled
  • ¼ cup minced celery
  • 2 scallions, coarsely chopped (white & light green section only)
  • 1 large tomato, cut into 8 thin slices
  • 1 cup watercress
  • 8 slices whole wheat bread


In a small bowl, combine mayonnaise, tarragon, mustard, salt, turmeric, and a pinch of pepper. Slice 4 eggs in half and remove yolks (reserve for another use or discard). In a medium bowl, mash 4 hardboiled egg whites and 2 whole hard boiled eggs. Add celery and scallions. Fold in mayonnaise dressing. Layer ¼ cup watercress, 2 tomato slices, and 1/3 cup egg salad on each sandwich.