Egg and cress sandwich fingers
Soft white bread with a creamy egg and cress filling, cut into neat fingers for any buffet.
- Time25 min
- LevelEasy
- Costabout £0.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the eggs for 9 minutes, then cool in cold water and peel.
9 min - 2
Mash with a fork, then stir in the mayonnaise, chives and plenty of pepper.
- 3
Spread the bread lightly with dairy free spread.
- 4
Fill 4 slices with the egg mix and scatter over the cress.
- 5
Top with the other slices, press down gently and cut off the crusts.
- 6
Cut each sandwich into 3 fingers and serve chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.