A simple yet satisfying combination of boiled eggs and mayonnaise is given extra oomph with a touch of lemon zest.
Butter the slices of bread.
In a bowl, combine the mayonnaise and lemon zest and season to taste with salt and freshly ground black pepper.
Roughly chop the boiled eggs and fold into the mayonnaise mixture until well coated. Spread the egg mixture onto two slices of bread and top with the cress. Sandwich with the remaining bread.
To serve, slice off the crusts and cut the sandwich into fingers.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.