Description
Delightfully simple and fresh, these Egg Mayo & Watercress Rolls combine creamy, tangy mayonnaise with protein-rich hard-boiled eggs and peppery watercress, all nestled in soft assorted rolls for an easy, satisfying snack or light meal.
Ingredients
Scale
Egg Mixture
- 6 eggs
- Handful watercress, roughly chopped
- 8 tbsp good-quality mayonnaise
- Salt and pepper, to taste
Assembly
- 20 small assorted rolls
Instructions
- Boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 10 minutes until hard-boiled. Drain and transfer the eggs to cold water to cool for 5 minutes.
- Prepare the egg mixture: Peel the cooled eggs and roughly chop them. Combine the chopped eggs in a bowl with roughly chopped watercress, mayonnaise, and season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Assemble the rolls: Slice each small roll open and evenly divide the egg and watercress filling among them. Serve immediately for best freshness and texture.
Notes
- For a tangier flavor, consider adding a teaspoon of Dijon mustard to the egg mixture.
- You can substitute watercress with other fresh greens like arugula or spinach if preferred.
- Use wholemeal or gluten-free rolls to adjust to dietary preferences.
- Chilling the egg mixture before assembling can enhance flavors and make spreading easier.
- These rolls are best consumed fresh but can be refrigerated for up to 1 day to maintain quality.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: British
Keywords: egg mayo rolls, watercress sandwiches, easy lunch, British sandwiches, egg salad rolls
