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Curried egg and watercress sandwiches

You'll need

4 eggs 1 tsp curry powder 2 tbsp mayonnaise 30 gm butter, softened 8 slices of wholemeal bread 3 cups (loosely packed) picked watercress


  • 01
  • Place eggs in a large saucepan, cover with cold water and bring to the boil over high heat. Cook for 7 minutes, drain and cool under cold running water. Peel and mash using a fork, stir through curry powder and mayonnaise and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Butter bread and spread egg over half the slices, top with watercress and remaining bread. Using an electric or serrated knife, remove crusts, cut sandwiches into quarters and serve immediately or cover with a damp tea towel and refrigerate until required.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Nov 2007

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