• Gather all ingredients so that you have everything close at hand on the counter or table. Prepare a large bowl or your sink with icy water. Line a baking sheet with waxed paper.

  Using a knife and cutting board, chop 1/2 cup fresh watercress or arugula.

Boil the Eggs

• Remove 4 large eggs from refrigerator and allow to set out at room temperature for 20-30 minutes.
• Fill a medium saucepan two-thirds with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 12 minutes.
• Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes.
• After allotted time, begin tapping one egg shell on the counter multiple times. Then start peeling from the largest end of the egg where there is likelihood of a bubble. Use fingers to get under the membrane and start peeling the shell off.
• Dip the peeled egg in the ice water to finish cleaning it and place on a plate or bowl. Repeat with remaining eggs.

Make the Egg Salad

• Add 4 tablespoons butter to the eggs and mash with a blending fork.
• Add 4 tablespoons mayonnaise, 4 teaspoons capers, 2 teaspoons Dijon mustard, 1/4 teaspoon dill weed, 1/8 teaspoon paprika, and a dash freshly ground black pepper. Mix to combine.
• At this point you may assemble the sandwiches or place the egg mixture in a covered container and refrigerate up to 3 days before preparing.

Assemble the Tea Sandwiches

• Prepare 8 slices thinly sliced white sandwich bread by buttering one side of each. Lay out on the prepared baking sheet with buttered sides up.
• Divide the egg salad into fourths. Spoon 1/4 on each of four buttered slices. Top each with chopped watercress or arugula. Place the remaining slices on top of each, buttered sides down. Press lightly.
• Using a sharp knife or a bench knife, remove crusts. (Place crusts in a freezer bag for later use for croutons or dressing.) Slice sandwiches in half or in quarters.
• Cover sandwiches with another sheet of waxed paper and refrigerate until ready to serve, up to an hour prior to serving.
• To serve, garnish sandwiches with more watercress or fresh parsley. You could also garnish the sandwiches with slivers of carrot or English cucumbers, baby dill pickles, or green olives stuck through a toothpick.
• Place sandwiches on a pretty serving tray or tiered serving dish. If serving on a traditional 3 tiered serving dish, you may serve the sandwiches on the bottom, with scones on the second level, and desserts on top. This recipe will make 8-16 tea sandwiches, and will serve 4-8 people.