Egg mayonnaise and cress sandwiches
Creamy egg mayo piled onto soft bread with peppery cress, the proper packed lunch classic.
- Time15 min
- LevelEasy
- Costabout £0.88 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
Lower the eggs into a pan of boiling water. Boil for 10 minutes, until firm all the way through.
10 min - 2
Cool the eggs under cold running water for 3 minutes, then peel them.
- 3
Mash the eggs in a bowl with a fork until chunky, not smooth.
- 4
Stir in the mayonnaise, vinegar and spring onion. Season with black pepper.
- 5
Spread the egg mayo over 4 slices of bread. Scatter over the cress and top with the other slices.
- 6
Press down gently and cut into triangles. The filling keeps in a lunchbox with an ice pack for 4 hours.
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.