Creamy egg & watercress sandwiches
Ingredients
- 3 eggs
- 1/4 cup (75g) mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon fresh flat-leaf parsley, fine chopped
- fresh chives, finely chopped
- 30 gram (1 ounce) butter, softened
- 8 slice (360g) white bread
- 1 cup (20g) watercress sprigs, loosely packed
Method
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1Boil eggs in a medium saucepan of water for 6 minutes or until hard. Cool, then peel and coarsely mash eggs with a fork.
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2Combine egg, mayonnaise, mustard and herbs in a medium bowl. Season to taste.
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3Butter bread slices, sandwich egg mixture and watercress between bread slices. Discard crusts, cut each sandwich into four fingers.
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Recipe Info
Tip: Use a whole-egg mayonnaise as it has a creamy texture. Swap watercress for your favourite leafy green, rocket (arugula) or endive would both work well as they have a slightly bitter taste.