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
- 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
With a fork, mash the eggs to a coarse consistency. Add the mayonnaise and season.
Cut and fill the rolls generously on one side. Top with the watercress and the other half of the roll.
Serve immediately as the watercress wilts, or add it as you serve.
Without watercress, these will keep, covered, for a few hours so can be made ahead of time.