Egg Sandwiches

Egg Sandwiches

Sandwiches are a traditional part of an English afternoon tea. Egg and cress is a classic  combination and ideal for children’s afternoon tea parties. Children may be more willing to try new tastes when their peers are with them.

Serves: 4 children (four halves)

Dietary: Suitable for vegetarians, milk-free, nut-free

Preparation time: 10 minutes

Cooking time: 10 minutes, plus cooling




1 hard boiled egg, large, cooled and peeled

1 Tbsp mayonnaise, milk-free

12 slices cucumber

4 pieces of half-and-half bread

1 Tbsp margarine, milk-free, e.g. soya or sunflower oil-based.

Black pepper, ground




  1. Make the filling by mixing egg and mayonnaise Season with a little pepper if desired.
  2. Apply spread to each piece of bread
  3. Divide filling onto two pieces of bread and spread evenly, placing four pieces of cucumber on each
  4. Place ‘lid’ on sandwiches and cut into



This recipe has been donated by Catherine McNeill





Per serving: 2 quarters

Total calories: 189 kcal

Fat: 11.0 g

Saturated Fat: 2.0 g

Carbohydrate:16.0 g

Total sugar: 1.9 g

Fibre: 2.1 g

Protein: 6.1 g

Salt: 0.51 g




  • This recipe uses half-and-half bread (white bread with added fibre). You may wish to use whole meal instead to further increase fibre content for adults.
  • Egg sandwiches are a good source of protein, vitamin E and Vitamin D, which is essential for growth and development in children.






  • Add some cress to turn these into real classics, or try different flavours – chive or parsley, for
  • Try seeded bread to vary the flavour and give extra texture.
  • Add some spinach for an extra crunch and a great source of iron.
  • Add ½ tsp of smoked paprika to the egg mayonnaise mix for a fiery red colour and vibrant taste.