Egg & watercress rolls Recipe
- 6 eggs
- handful watercress, roughly chopped
- 8 tbsp good-quality mayonnaise
- 20 small assorted rolls
Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
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
Main Ing.: Eggs
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