Soft Egg and Cress Tea Sandwiches with Mayonnaise

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic soft egg salad combined with fresh garden cress and a touch of creamy mayonnaise, served on crustless bread for a traditional tea-time treat. This British-inspired Mother’s Day recipe, ready in about 30 minutes, pairs large eggs, mayonnaise, fresh garden cress for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 British cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for exactly 10 minutes.
  2. Step 2: Drain and place eggs in cold water to cool for 5 minutes, then peel and mash the eggs in a bowl.
  3. Step 3: Stir in 3 tbsp mayonnaise, 1/4 cup fresh garden cress (reserve a few sprigs for garnish), 1/4 tsp salt, and 1/8 tsp black pepper until creamy and well combined.
  4. Step 4: Trim crusts off 8 slices of white sandwich bread with a sharp knife.
  5. Step 5: Evenly spread the egg salad mixture over 4 slices of bread.
  6. Step 6: Top with the remaining 4 slices, press gently, and cut each sandwich into 3 finger-sized rectangles.
  7. Step 7: Garnish with reserved garden cress sprigs and serve immediately or cover and refrigerate up to 1 hour before serving.

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