Egg & Cress Picnic Rolls

One step at a time

Let’s make it

1. 1

   Hard-boil the eggs

   Place the eggs in a saucepan in a single layer and cover with cold water. Bring to the boil, then reduce to a gentle simmer and cook for 10 minutes, until the whites and yolks are firm.

2. 2

   Cool and peel

   Drain carefully and cool the eggs under cold running water until cold enough to handle. Tap each shell gently, roll to loosen it and peel, starting at the wider end. Remove any shell fragments.

3. 3

   Make the filling

   Roughly chop the cooled eggs and place in a bowl. Stir in the mayonnaise and Dijon mustard. Snip most of the washed cress into the bowl, add black pepper and fold gently to keep a little texture.

4. 4

   Fill the rolls

   Split the rolls without cutting all the way through. Divide the filling evenly between them and finish with the remaining cress.

5. 5

   Serve or chill

   Serve straight away, or cover and refrigerate promptly and eat within 24 hours. For a picnic, keep the rolls chilled in a cool bag with ice packs until ready to eat.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.