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
Scale
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
