Egg and Cress Salad

Egg and Cress Salad is a simple, classic British salad made primarily from chopped hard-boiled eggs and fresh, peppery garden cress, typically bound with mayonnaise. It's a staple of British sandwiches, picnics, and light lunches, often served on bread, in a roll, or on its own. The dish is a variation of the broader egg salad family, distinguished by the addition of cress.

🍽️ Nutrition at a glance

This salad is a good source of protein from the eggs, with a moderate amount of fat, primarily from the mayonnaise and egg yolks. It provides key nutrients like vitamin D, choline, and selenium, with a typical serving containing roughly 200-300 calories.

Nutrition breakdown

Calories	250 kcal
Protein	12 g
Carbs	3 g
Fat	21 g
Fiber	1 g
Sugar	1.5 g
Sodium	350 mg
Vitamin D	2.1 mcg
Choline	147 mg
Selenium	23.4 mcg
Vitamin K	35 mcg
Vitamin B12	0.9 mcg
Phosphorus	180 mg
Vitamin A	270 IU
Folate	40 mcg

Per 1 cup (approximately 220 g) · estimated, varies by recipe

💡 What's interesting

Cress is a fast-growing, nutrient-dense microgreen that adds a distinctive, spicy kick and a boost of vitamins K and C to the mild, rich eggs. Culturally, it's a quintessential component of the British 'ploughman's lunch' and a beloved, nostalgic filling for school and office sandwiches.