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Egg and Garden Cress Sandwiches
Shannon Vavich
Whip up a batch of delicate and flavorful garden cress sandwiches for a light lunch or proper garden party. Summery, stackable and delicious.
5
from 1 vote
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Servings
4
Ingredients
1x
2x
3x
6
hardboiled eggs
1/4
cup
mayonnaise
8
slices
white bread
3
tablespoons
butter
softened
pinch
salt
pinch
pepper
2
bunches
garden cress
Instructions
Peel and chop the boiled eggs.
Slice the crusts off the bread.
Put all the chopped egg pieces in a medium bowl.
Mix the egg pieces with mayonnaise, salt and pepper.
Line each bread piece with butter.
Fill each sandwich with egg mix, and a layer of garden cress.
Slice each square into two triangles.
Serve immediately. You can also store in the refrigerator (covered) for 1-2 days.
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