• 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

    Serves: 12 rolls
    Cooking Time: 25 mins

    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.

     

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