Egg and cress fingers

Step 1

Place eggs in a saucepan of cold water, bring to the boil, then reduce heat to low and simmer for 5 minutes. Drain, then immerse eggs in cold water. When cool, peel the eggs, place in a bowl and mash with a fork, adding the mayonnaise, mustard and herbs. Season with salt and pepper.

Step 2

Spread the egg mixture onto bread slices, remove crusts and cut bread into fingers. Garnish with cress or alfalfa.