Egg and Cress Sandwiches

READY IN: 5mins


  • 4
    eggs, hardboiled, finely chopped and mashed
  • 4
    tablespoons mayonnaise
  • salt, to taste
  • 2
    cups baby mustard cress or 2 cups garden cress
  • 16
    slices firm white bread or 16 slices firm whole wheat bread, thin slices, crusts removed


  • Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
  • 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.
  • To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.