These sandwiches are ideal for any street parties or afternoon tea.
Boil eggs in a pan for 10 minutes. Leave to cool in cold water. Remove the shells. Mash up the eggs in a bowl. Add in the mayonnaise, salt and pepper.
Cut and wash the cress. Add the cress into the the egg filling.
Butter the bread. Spread the egg filling on a slice of bread and sandwich together with another slice of bread. Cut each round of sandwich into 4 tringles. Arrange the sandwiches on a tray and garnish with parsley.
Remove the crust of the sandwiches if preferred
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