Egg and Cress Sandwiches

READY IN: 5mins
Recipe by bluemoon downunder

Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!

Top Review by Rona Moody

Traditionally in UK they would not have mayonnaisse, thoough I like these. It would just be salted butter mixed with the egg. The recipe correctly states mustard cress, the illustration shows watercress. Both nice but the mustard cress is correct.

Ingredients Nutrition

  • 4 eggs, hardboiled, finely chopped and mashed
  • 59.16 ml mayonnaise
  • salt, to taste
  • fresh ground black pepper, to taste
  • 473.18 ml baby mustard cress or 473.18 ml garden cress
  • 16 slice firm white bread or 16 slice firm whole wheat bread, thin slices, crusts removed


  1. Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
  2. Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
  3. To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.

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