Egg Mayonnaise and Cress Sandwich
A quintessential British sandwich combining rich, creamy egg salad with peppery fresh mustard cress on soft buttered white bread.
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
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1
Place 4 large eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
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2
Remove from heat, cover, and let sit for 10 minutes, then cool in ice water.
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3
Finely chop the cooled 4 peeled large eggs and place in a bowl.
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4
Mix in 3 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1/4 tsp fine sea salt, and 1/8 tsp ground black pepper.
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5
Butter one side of each slice of 4 soft white bread slices with 2 tbsp softened unsalted butter.
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6
Spread egg mixture on bread, top with 1 punnet trimmed fresh mustard cress, and close sandwiches.