Creamy egg mayonnaise and peppery watercress complement each other in this classic teatime sandwich.
4 free-range eggs, hard-boiled
6-8 tbsp mayonnaise
butter, for spreading
4-6 slices white bread
1 large bunch watercress
Peel the eggs and place into a small bowl. Using the back of a fork, roughly crush the eggs into small pieces. Add mayonnaise to taste.
Butter the bread, remove the crusts and cut into squares.
Spread half of the bread with the egg mayonnaise mixture, top with watercress and sandwich with the remaining bread.
To serve, cut the sandwiches into triangles.
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