This classic combination of egg and mayonnaise with crispy and fresh salad on wholewheat bread makes it a healthy choice for a very satisfying lunch.
Boil the eggs for 10 minutes, then remove from the water and run under cold water - this prevents them from continuing to cook and from the yolks from turning grey. When they are cool, peel them and add them to a small bowl.
Add the mayonnaise, salt and pepper and carefully mash the eggs with the back of a fork. Season with a little salt and pepper.
Fold together until all is combined.
Spread egg mix onto one slice of the bread, top with lettuce, tomato, Spanish onion and cress.
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