Egg and cress sandwiches

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This recipe is classed as easy

Rating 3.23 / 5 (52 votes)

Prep time:
5 min
Cook time:
10 min
Makes 32 sandwiches

This classic British egg mayonnaise sandwich is easy to make in bulk when you need to put on a big spread


1. Boil eggs for 7 minutes until hard boiled.

2. Mix the eggs and salad cream together and season to taste.

3. Add in the cress and mix together then spread over one slice of bread. Add the top slice and serve.

Get more recipes, step-by-step guides and nutritional information from The Flour Advisory Bureau.

Want more bread-making ideas? Take a look at our best bread recipes.


  • 3 eggs, finely chopped and mashed
  • 4 tbsp salad cream
  • 2 handfuls cress, or chopped watercress
  • 16 slices bread, firm white or firm whole wheat cut into thin slices, crusts removed

Tips and suggestions

Allow the eggs to sit at room temperature before boiling because if they are plunged into hot water straight from the fridge they can crack.

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