Egg sandwiches

Name: Egg sandwiches
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 9 Eggs; 150 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes; 1 Beet Cress; 12 discs Sandwich bread (with wholemeal); 1 (100 g) Tube anchovy paste

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

9 Eggs
150 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes
1 Beet Cress
12 discs Sandwich bread (with wholemeal)
1 (100 g) Tube anchovy paste

Directions

1
Hard boil eggs. Quench, peel and let them cool down. Chop eggs and mix with mayonnaise. Season to taste with salt and pepper.
2
Clean and wash the radishes and cut or slice them thinly. Wash cress and cut from the bed. Remove the crusts from the bread and spread with anchovy paste. Egg salad on.
3
Spread 6 slices. Spread radishes and some cress on top. Place the remaining slices of bread on top and press down lightly. Halve the sandwiches once and sprinkle with the remaining cress.