Egg mayo sandwiches
- 4 medium eggs
- 4 radishes
- 1 small carrot
- 1 small punnet of salad cress
- 4 tbsp light mayonnaise
- 1 tsp mild curry powder
- 1/2 tsp wholegrain mustard
- Black pepper
- 8 slices of fresh wholemeal baguette
This recipe is part of our 'cooking with kids' feature and has instructions for children.
Bring a saucepan of water to a gentle boil. Slide in the eggs using a large spoon. Put your timer on, reduce the heat and simmer for 8 minutes.
Wash then dry the radishes and carrot on kitchen paper.
Drain the eggs. Put them in a bowl of cold water. While you're waiting for them to cool (about 10 minutes), get the rest of the sandwich ingredients ready.
On a chopping board, slice off the tops and tails of the radishes. Cut them in half and slice thinly. Put on a plate.
Cut the cress from the punnet. Wash in a sieve. Put on kitchen paper and pat dry. Snip half into small pieces (keep the rest for the topping). Add to the plate.
Peel the carrot and cut off the tip. Grate it from the pointed end down until you have just the stem end left.
Once the eggs are cool, tap the side to break the shell. Peel them, put into a mixing bowl and mash with a fork.
Add the mayonnaise, curry powder, wholegrain mustard, cress and 1 grind of black pepper. Stir to mix up the flavours.
Spoon the mashed egg on top of your bread. Pile your prepared toppings on top of the sandwich and serve.