Name: Egg Mayo & Watercress Rolls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: British
Ingredients: 6 eggs; Handful watercress, roughly chopped; 8 tbsp good-quality mayonnaise; Salt and pepper, to taste; 20 small assorted rolls

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Introduction

These egg mayo and watercress rolls are a simple yet satisfying snack or light meal. Creamy egg mayonnaise pairs perfectly with the fresh, peppery bite of watercress, all tucked inside soft, assorted rolls.

A white plate with a pink and gold rim holds three types of small sandwiches. On the left, a soft round bun with a light brown top is filled with chunky light yellow egg salad. On the right, there are two small rectangular pieces of soft white bread filled with a thin layer of pale green spread. In front of these, two pieces of dark brown bread are topped with light green leafy lettuce, a dollop of pale pink mayonnaise, and a small cooked shrimp on each. A woman's hand holds the plate against a white marbled surface and a blue background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 eggs
Handful of watercress, roughly chopped
8 tbsp good-quality mayonnaise
20 small assorted rolls

Instructions

Step 1: Hard-boil the eggs by placing them in boiling water for 10 minutes. Drain the hot water and cool the eggs under cold running water for 5 minutes.
Step 2: Peel the eggs and roughly chop them. Place the chopped eggs in a mixing bowl.
Step 3: Roughly chop the watercress and add it to the bowl with the eggs.
Step 4: Stir in the mayonnaise along with salt and pepper to taste, mixing well to combine all ingredients evenly.
Step 5: Slice the rolls and divide the egg mayo and watercress filling between them, then serve immediately.

Tips & Variations

For extra flavor, add a dash of mustard or a sprinkle of smoked paprika to the egg mixture.
Try using different greens such as arugula or baby spinach if you don’t have watercress on hand.
Choose freshly baked rolls for better texture and taste.

Storage

Keep any leftover egg mayo filling in an airtight container in the refrigerator for up to 2 days. For best results, assemble the rolls just before serving to prevent them from becoming soggy. Reheat the filling gently before assembling if desired, but it is typically enjoyed cold or at room temperature.

How to Serve

A white plate with a pink rim is held by a woman's hand, displaying a variety of small foods. On the left side, there is a sandwich with a soft, golden-brown bun filled with pale yellow egg salad mixed with green herbs. In the middle, two pieces of dark brown toast are topped with shredded pale green lettuce and creamy white mayonnaise garnished with small pink shrimp and a sprinkle of red spice. On the right side, two halves of a white bread sandwich have a smooth light green spread and thin white filling. The background features a white marbled texture with a blue backdrop behind the person holding the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the egg mayo filling up to 2 days in advance and store it in the fridge. Assemble the rolls just before serving to maintain freshness.

What type of rolls work best for this filling?

Small, soft rolls such as mini baguettes, dinner rolls, or sandwich buns work well. Choose rolls with a slightly firm crust to hold the filling without getting soggy too quickly.