Egg and Cucumber Sandwiches
Egg and cucumber sandwiches are filled with creamy, savoury, and peppery egg mayonnaise, then finished with cooling slices of cucumber.
Ingredients
- 4 large eggs
- 2 ½ tablespoons mayonnaise heaped
- 10 g salad cress half packet, which is usually 20g
- Sea salt to taste
- Ground black pepper to taste
- 6 slices sandwich bread
- Butter optional, to taste
- ½ large English cucumber half a cucumber is about 180g
Instructions
- Carefully place 4 large eggs in a saucepan with plenty of cold water. Bring the water to a boil. Once boiling, turn off the stove, and let the eggs sit in the water for around 10 minutes. Once this time has passed (do the rest of the prep while waiting!), remove the eggs and carefully peel the shells.
- Add two of the eggs to a medium bowl and roughly mash with a fork. With the other two eggs, use a fine grater to grate them into the bowl (for textural interest).
- Add 2 ½ tablespoons mayonnaise and 10 g salad cress (chopped), plus Sea salt and Ground black pepper to taste, to the same bowl. Mix well.
- Take 6 slices sandwich bread and spread with room-temp Butter.
- Take ½ large English cucumber and cut into long, vertical slices.
- Spread ⅓rd of the egg mayonnaise mixture over one slice of bread. Top with two slices of cucumber, cut to size. Add a slice of bread on top, then trim off the edges with a knife (optional, but makes for traditional tea sandwiches).
- Repeat with the remaining bread, egg cress salad, and cucumber.
Notes
Add a dash of wholegrain mustard for a pleasantly tangy hint.
Nutrition
Calories: 252kcalCarbohydrates: 15gProtein: 11gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 253mgSodium: 291mgPotassium: 217mgFiber: 1gSugar: 3gVitamin A: 651IUVitamin C: 4mgCalcium: 102mgIron: 2mg
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