Egg and Cress Sandwiches

“Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!”
32 sandwich triangles

Ingredients Nutrition

  • 4 eggs, hardboiled, finely chopped and mashed
  • 59.16 ml mayonnaise
  • salt, to taste
  • fresh ground black pepper, to taste
  • 473.18 ml baby mustard cress or 473.18 ml garden cress
  • 16 slice firm white bread or 16 slice firm whole wheat bread, thin slices, crusts removed


  1. Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
  2. Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
  3. To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.

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