Egg and Cress Sandwiches

5.0(7)

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!

by bluemoon downunder·published 2005-10-03

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Lunch/Snacks

Servings

32 sandwich triangles

Total time

5 min

prep 5 min

Calories / serving

49 kcal

Ingredients (6)

serves

4 eggs, hardboiled, finely chopped and mashedegg
4 tablespoons mayonnaisemayonnaise
salt, to tastesalt
fresh ground black pepper, to tastepepper
2 cups baby mustard cress or 2 cups garden cressmustard
16 slices firm white bread or 16 slices firm whole wheat bread, thin slices, crusts removedbread

Instructions (3 steps)

01Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
02Spread 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.
03To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.

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Rich recipe — supports nutrition-aware planning.