Spiced Egg and Cucumber Sandwiches
Serves: 4
Make these egg sandwiches just before serving, and be sure to provide crisps too!
Ingredients:
6 free-range eggs
2 tbsp mayonnaise
2 tbsp Waitrose Carrot Pickle, chopped
2 tbsp softened butter
8 slices Hovis Soft White Medium Bread
1 cucumber
ready salted crisps, to serve
method:
- Cook the eggs in a pan of boiling water for eight minutes then drain and cool under running water.
- Shell and mash the eggs then stir in the mayonnaise and chopped carrot pickle.
- Butter the bread. Lightly peel and thinly slice the cucumber and lay out on four slices of buttered bread. Spread the egg filling between these 4 slices, then sandwich the remaining bread on top.
- Cut the sandwiches into triangles, removing the crusts if you prefer. Serve with the crisps alongside.
