Egg and Cress Sandwiches
Traditional British afternoon tea sandwiches with egg mayonnaise and garden cress. Mashing the eggs thoroughly with the mayonnaise until genuinely spreadable keeps the filling cohesive enough to hold together in a neat finger sandwich.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
6eggs, hard-boiled and peeled
4 tbspmayonnaise
1 tspDijon mustard
salt and white pepperto taste
8 thin sliceswhite or wholemeal bread, crusts removed
1 punnetmustard cress or watercress
Instructions
1
Mash eggs with mayo and mustard. Season.
2
Spread generously on 4 bread slices.
3
Scatter cress over egg.
4
Top with remaining bread slices.
5
Cut into triangles or finger sandwiches.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
209
Protein
9.7g
Fat
18.3g
Carbs
0.7g
Fiber
0g
Sodium
214mg
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