Egg & watercress rolls Recipe

Egg & watercress rolls


  • 6 eggs
  • handful watercress, roughly chopped
  • 8 tbsp good-quality mayonnaise
  • 20 small assorted rolls


  1. Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
  2. Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.
Prep. Time: 20 minutes
Cook Time: 10 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Eggs
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