Egg and cress sandwich filling

Name: Egg and cress sandwich filling
Total time: 20 min
Yield: 4 slices of bread
Ingredients: 4 eggs; 2 tablespoons mayonnaise; 1 tablespoon Greek yoghurt; 1 teaspoon mustard; 2 handfuls of garden cress; salt and pepper; 4 slices wholemeal bread

Updated on 9 October 2026

Makes: 4 slices of bread
Time: 20 min
From: Garden cress

Ingredients

4 eggs
2 tablespoons mayonnaise
1 tablespoon Greek yoghurt
1 teaspoon mustard
2 handfuls of garden cress
salt and pepper
4 slices wholemeal bread

Method

Boil the eggs for 9 minutes, cool them in cold water and peel.
Mash the eggs roughly with a fork and mix with the mayonnaise, yoghurt and mustard.
Season with salt and pepper and stir in half the cress.
Spread on the bread and scatter the rest of the cress on top.

Storing: The egg mixture keeps for a day in the fridge, covered; add the cress at the last moment.