Egg and cress fingers

Everyone loves a good egg mayo sandwich and these petite snacks are among the best.

Place eggs in a saucepan of cold water, bring to the boil, then reduce heat to low and simmer for 5 minutes. Drain, then immerse eggs in cold water. When cool, peel the eggs, place in a bowl and mash with a fork, adding the mayonnaise, mustard and herbs. Season with salt and pepper.
Spread the egg mixture onto bread slices, remove crusts and cut bread into fingers. Garnish with cress or alfalfa.

Source

3 eggs

1/4 cup good-quality mayonnaise

1/2 tsp Dijon mustard

1 tbsp chopped fresh chives

1 tbsp chopped flat-leaf parsley

4 thick slices wholemeal bread

Mustard cress or alfalfa sprouts, to garnish

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