Egg and cress finger sandwiches

A simple yet satisfying combination of boiled eggs and mayonnaise is given extra oomph with a touch of lemon zest.


Preparation method

  1. Butter the slices of bread.

  2. In a bowl, combine the mayonnaise and lemon zest and season to taste with salt and freshly ground black pepper.

  3. 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.

  4. To serve, slice off the crusts and cut the sandwich into fingers.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4-6

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