Curried egg and cress sandwiches

Jazz up traditional egg mayo sandwiches by adding curry powder and mustard cress.

Mash eggs with mayonnaise and curry powder, stir in parsley and season to taste.
Butter bread and divide filling between 6 slices. Add cress, top with remaining slices, remove crusts and serve cut into quarters.

Source

4 hard-boiled eggs, peeled

1/4 cup good-quality mayonnaise

2 tsp curry powder

2 tbsp chopped parsley

40g unsalted butter, softened

12 slices wholemeal bread

2 punnets mustard cress*

Salt, to season

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