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.