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Egg Mayonnaise and Cress Sandwich

A quintessential British sandwich combining rich, creamy egg salad with peppery fresh mustard cress on soft buttered white bread.

20 minEasyServes 2380 cal/serving

BritishLunchStovetopVegetarianHalal-friendlyNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 large eggs, peeled
  • 3 tbsp mayonnaise
  • 1/2 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/8 tsp black pepper, ground
  • 1 punnet fresh mustard cress, trimmed
  • 4 soft white bread slices
  • 2 tbsp unsalted butter, softened

Instructions

  1. 1

    Place 4 large eggs in a saucepan, cover with cold water, and bring to a boil over high heat.

  2. 2

    Remove from heat, cover, and let sit for 10 minutes, then cool in ice water.

  3. 3

    Finely chop the cooled 4 peeled large eggs and place in a bowl.

  4. 4

    Mix in 3 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1/4 tsp fine sea salt, and 1/8 tsp ground black pepper.

  5. 5

    Butter one side of each slice of 4 soft white bread slices with 2 tbsp softened unsalted butter.

  6. 6

    Spread egg mixture on bread, top with 1 punnet trimmed fresh mustard cress, and close sandwiches.

Questions

Can I make Egg Mayonnaise and Cress Sandwich dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Egg Mayonnaise and Cress Sandwich gluten-free?

Yes. The gluten in this entry is 4 soft white bread slices. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Egg Mayonnaise and Cress Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Egg Mayonnaise and Cress Sandwich?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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