Cress Egg Salad Tea Sandwiches

Cress Egg Salad Tea Sandwiches

Teatime refers to a meal that is part and parcel of British culture. It is usually served between 4 in the afternoon until 7 o’clock at night. As part of the meal, tea is served with an assortment of baked goods or sandwiches. Cress egg salad is a quintessential recipe that is popularly served during “afternoon tea” or “high tea.”



7 eggs for the sandwich

1 egg for mayonnaise

1 teaspoon vinegar

1 cup extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

500 grams cress, lightly chopped

2 tablespoons mustard

Sliced bread as needed

Salt to taste

Pepper to taste



In a pot, place six eggs then cover with water. Bring to a boil. While cooking the eggs, you may then make the mayonnaise.

Take the egg yolk and mix with vinegar, mustard and lemon juice. Gradually add the olive oil in a light stream, whisking vigorously until the mayonnaise begins to thicken. Season with salt and pepper then set aside.

Mash the hardboiled eggs in a bowl then add mayonnaise. Mix the cress along with the rest of the ingredients thoroughly. Season with salt and pepper. Slather the mixture liberally on bread then serve.