Egg Mayo and Cress Sarnies

Instructions

step 1 Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
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step 2 Once boiling, reduce the heat slightly and simmer for 9–10 minutes until the eggs are hard-boiled.
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step 3 Transfer the eggs to a bowl of cold water and let them cool completely before peeling.
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step 4 Peel the eggs and chop them into small pieces, placing them in a mixing bowl.
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step 5 Add the mayonnaise, Dijon mustard (if using), lemon juice, salt, and black pepper. Gently mix until well combined but still slightly chunky.
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step 6 Lightly butter one side of each slice of bread.
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step 7 Spoon a generous layer of the egg mayonnaise mixture onto four slices of bread.
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step 8 Sprinkle fresh cress evenly over the egg mayo layer.
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step 9 Top with the remaining slices of bread, buttered side down, and press gently.
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step 10 Trim the crusts if desired and cut each sandwich into triangles or fingers before serving.

Storage and Reheating Tips

Store the egg mayo filling in an airtight container in the refrigerator for up to 2 days. Assemble sandwiches just before serving to prevent the bread from becoming soggy. These sandwiches are best enjoyed cold and are not suitable for reheating. If preparing in advance, keep the filling and bread separate and combine shortly before serving for maximum freshness.