Use soft rolls for this old egg and watercress mini rolls favourite. Ask your supermarket or bakery to bake mini white rolls for you if you can’t get ready-made ones.
Egg and watercress mini rolls
Ingredients
- 6 extra-large free-range eggs, boiled for 10 minutes then cooled and peeled
- 100ml good-quality mayonnaise
- salt and freshly ground black pepper, to taste
- 12 mini soft white rolls
- fresh watercress, to garnish
Instructions
1
With a fork, mash the eggs to a coarse consistency. Add the mayonnaise and season.
2
Cut and fill the rolls generously on one side. Top with the watercress and the other half of the roll.
3
Serve immediately as the watercress wilts, or add it as you serve.
Notes
Without watercress, these will keep, covered, for a few hours so can be made ahead of time.
