Serves 10
These egg sandwiches were one of the most popular bites at our book launch garden party.
Products in this recipe

Chilli & Garlic Seasoning

You will need

4 eggs
4 T (60 ml) butter, softened
½ cup (125 ml) good quality mayonnaise or homemade
2 t (10 ml) finely chopped parsley
½ t (2.5 ml) finely grated lemon zest
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
10 slices best quality white bread
fresh watercress


Place the eggs in a saucepan with deep cold water. Bring to the boil for 2 minutes.

Remove pot from the heat, cover with a lid and leave the eggs to stand in the hot water for 10 minutes.

Transfer them to a bowl of cold water. Crack the shells immediately. Leave for 5 minutes and then peel eggs.

In a mixing bowl, mash the eggs with a fork. Add the butter, mayo, parsley, lemon zest and Chilli & Garlic Seasoning. Mash until smooth.

Taste for seasoning.

Spread this mixture generously over 5 of the bread slices (no need to butter). Top with remaining slices and press down firmly.

Shave off the crusts with a serrated knife.

Cut sandwiches into neat triangles.

Serve with watercress.