Egg mayo sandwich

Lulu's tips for the ultimate egg mayo sandwiches:

• You can make the egg filling the day before. Leave in a bowl in the fridge until ready to use.
• For the best filling, I like to boil the eggs until the yolks are completely set, then cool them quickly in cold water. This stops them cooking further and makes them easier to peel.
• A little texture makes all the difference. I'll sometimes add finely snipped chives or chopped spring onions along with the cress to the egg mixture for a fresh contrast to the creamy filling. A few ready salted crisps also makes for a delicious crunchy addition.
• If I want to vary the flavour, I'll mix in a little Dijon or wholegrain mustard, a pinch of curry powder or a few drops of hot sauce.
• When I'm making sandwiches ahead, I'll butter the bread right to the edges before adding the filling. This creates a barrier that helps prevent the bread becoming soggy, particularly if they're being packed for a picnic or lunchbox.