Egg Mayo & Watercress Rolls Recipe
Introduction
These egg mayo and watercress rolls make for a simple, fresh, and satisfying snack or light lunch. Creamy egg mayonnaise combined with the peppery bite of watercress creates a delicious filling perfect for small rolls.
Ingredients
- 6 eggs
- Handful of watercress, roughly chopped
- 8 tbsp good-quality mayonnaise
- 20 small assorted rolls
Instructions
- Step 1: Hard-boil the eggs by placing them in boiling water for 10 minutes. Drain and transfer them to cold water to cool for 5 minutes.
- Step 2: Peel the eggs and roughly chop them. Place the chopped eggs in a bowl.
- Step 3: Roughly chop the watercress and add it to the bowl with the eggs. Season with salt and pepper to taste.
- Step 4: Stir in the mayonnaise until the mixture is well combined.
- Step 5: Slice the rolls open and divide the egg mayonnaise filling evenly among them. Serve immediately.
Tips & Variations
- For extra flavor, add a pinch of mustard or a squeeze of lemon juice to the egg mayo mixture.
- Try replacing watercress with other greens like arugula or spinach if preferred.
- Use wholemeal or seeded rolls for a different texture and added nutrition.
Storage
Store any leftover egg mayo filling in an airtight container in the refrigerator for up to 2 days. Avoid storing assembled rolls to prevent them from becoming soggy. Refill the rolls just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the egg mayo filling in advance?
Yes, you can prepare the egg mayo filling up to 2 days ahead and keep it refrigerated. Add the watercress just before assembling to keep it fresh.
What can I use instead of watercress?
If watercress isn’t available, try baby spinach, arugula, or fresh parsley for a similar peppery or fresh green flavor.
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Egg Mayo & Watercress Rolls Recipe
- Total Time: 25 minutes
- Yield: 20 small rolls 1x
- Diet: Vegetarian
Description
These Egg Mayo & Watercress Rolls are a simple yet delightful snack, combining creamy mayonnaise, fresh watercress, and perfectly hard-boiled eggs inside soft assorted rolls. Perfect for a light lunch or picnic, they offer a fresh and satisfying flavor with minimal effort.
Ingredients
Egg Mixture
- 6 eggs
- Handful of watercress, roughly chopped
- 8 tbsp good-quality mayonnaise
- Salt, to taste
- Pepper, to taste
Assembly
- 20 small assorted rolls
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 10 minutes until hard-boiled. Then, drain and cool the eggs under cold running water for 5 minutes to stop the cooking process and make peeling easier.
- Prepare the egg mixture: Peel the cooled eggs and roughly chop them. Place the chopped eggs into a bowl. Roughly chop the watercress and add it to the eggs along with 8 tablespoons of good-quality mayonnaise. Season with salt and pepper, then gently mix everything together until well combined.
- Assemble the rolls: Slice the small assorted rolls horizontally without cutting all the way through. Spoon the egg and watercress mixture evenly into each roll, ensuring each one is generously filled.
Notes
- You can substitute watercress with spinach or arugula if preferred.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead.
- These rolls are best served fresh but can be stored in the fridge for up to one day.
- Adding a little mustard to the egg mixture can add a tangy depth of flavor.
- Ensure rolls are small and soft for the best texture contrast with the creamy filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: British
Keywords: egg mayo rolls, watercress sandwich, easy snack, picnic rolls, creamy egg salad sandwiches
