Hard-Boil Eggs: Place eggs in a small pot and cover with cold water. Turn the heat to high and leave until you get a rolling boil. As soon as the eggs start dancing, turn off the heat, pop on the lid and leave on the hob for 10mins. After 10 mins, spoon eggs into a bowl of ice water (or just very cold). This will stop the cooking process. After, peel and dice eggs.
Egg Mayo: In a small pot combine mayonnaise, mustard, vinegar/pickle juice, chives and 1/8 tsp white pepper. Taste test for seasoning and adjust accordingly. In a larger bowl stir the dressing through the egg, then stir through bacon.
Sandwich: Spread one side of each of your slices of bread with butter, then add egg mayo to 4 of those. Top with cress, then finish with the second slice of bread.
Quick Demo
Notes
a) Eggs - If you have your own favourite technique feel free to use that! This is just how I hard boil my eggs. Technique adapted from SimplyRecipes.b) Bread - You can make these into regular sandwiches or into smaller tea sandwiches. In both cases I recommend soft white medium slices bread, and if you're going for tea sandwiches just slice off the crusts and quarter the sandwich. If you're going for regular sandwiches I recommend Tiger bread for its nice chewy crust.c) Vinegar - Alongside the mustard this helps cut through the richness of the eggs and mayonnaise. Malt vinegar is most traditional in the UK, but apple cider vinegar can sub. I actually prefer dill pickle juice for its flavour. In all cases though you only need a tiny amount, otherwise it'll turn the egg mayo sour. You can leave this out if you want and it'll still be delicious.d) Make Ahead/Storage - You can make the egg mayo ahead of time, just tightly cover in the fridge. I don't usually keep it longer than 2-3 days, just use your discretion past that.e) Calories - based on 2 tsp butter per sandwich. Calories for one sandwich:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.