ELEGANT EGG SNADWICHES
SERVES SIX
INGREDIENTS
12 thin slices white or brownbread, crusts removed
50g (4 tbsp) butter, at room temperature
slices of lemon to garnish
For egg and cress filling:
2 small hard-boiled eggs, chopped finely
30ml (2 tbsp) home-made mayonnaise
1/2 punnet mustard and cress
salt and ground black pepper
For the egg and tuna filling
2 small hard-boiled eggs, peeled and finely chopped
25gmcanned tuna In oil, drained and mashed
5ml (1 tsp) paprika
squeeze of lemon juice
25g piece cucumber, peeled and thinly sliced
- Trim the crusts off the bread using a sharp knife. Then spread the bread thinly with soft butter.
- To make the egg and cress filling, mix the chopped eggs with the mayonnaise, cress and seasoning. Layer between six slices of bread. Press down gently and cut into neat triangles.
- To make the egg and tuna filling. mix the chopped eggs with the tuna, paprika, lemon juice and seasoning. Put cucumber on three slices of bread. Top with the tuna mixture and the rest of the bread. Press down lightly and cut each sandwich into three neat fingers.
- Arrange all the sandwiches on it plate and garnish with lemon slices.