Step 1: Hard-Boil the Eggs

• Place the eggs in a saucepan and cover them with cold water by about an inch.
• Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat, cover it, and let it stand for 10-12 minutes for large eggs (adjust time slightly for different egg sizes – 9 minutes for medium, 13 minutes for extra-large). This timing will result in perfectly hard-boiled yolks that are creamy and not dry.
• While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and ice cubes.
• After 10-12 minutes, carefully transfer the hot eggs to the ice bath using a slotted spoon. The ice bath stops the cooking process quickly and makes the eggs easier to peel.
• Let the eggs cool in the ice bath for at least 10 minutes, or until they are completely cold.

Step 2: Peel and Chop the Eggs

• Once the eggs are cooled, gently tap them all over on a hard surface to crack the shells.
• Peel the eggs under cold running water. The water helps to separate the shell from the egg white. Start peeling from the wider end of the egg where there is usually an air pocket.
• Pat the peeled eggs dry with paper towels.
• Chop the eggs. You can chop them finely for a smoother egg salad or more coarsely for a chunkier texture, depending on your preference. A simple method is to use an egg slicer to slice the eggs lengthwise and then crosswise. Alternatively, you can use a knife to roughly chop them.

Step 3: Prepare the Egg Salad

• In a medium bowl, combine the chopped hard-boiled eggs and mayonnaise.
• Season generously with salt and freshly ground black pepper. Start with about ¼ teaspoon of salt and a few grinds of pepper, and then adjust to taste. Remember that the cress will also add a peppery note, so don’t over-season initially.
• If using any optional additions like lemon juice, Dijon mustard, chives, or smoked paprika, add them to the bowl now and mix well.
• Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the egg salad watery and less appealing. You want the egg salad to be creamy and cohesive, but still retain some texture from the chopped eggs.
• Taste the egg salad and adjust seasoning as needed. You might want to add a bit more salt, pepper, lemon juice, or mustard to achieve your desired flavor profile.

Step 4: Prepare the Cress

• Wash the cress thoroughly under cold running water to remove any dirt or grit.
• Gently pat the cress dry with paper towels or use a salad spinner to remove excess water. Excess moisture can make your sandwiches soggy.
• Trim the roots from the cress if they are still attached. You only want to use the leafy, tender parts of the cress.

Step 5: Assemble the Sandwiches

• Lightly butter each slice of bread (optional, but recommended for added richness and to prevent sogginess). Spread a thin, even layer of softened butter on one side of each slice of bread.
• On one buttered slice of bread, spread a generous layer of the prepared egg salad.
• Top the egg salad with a generous amount of fresh cress, distributing it evenly over the egg salad. Don’t be shy with the cress – its peppery flavor is a key component of the sandwich.
• Place the second slice of buttered bread on top of the cress, butter-side down, to create the sandwich.
• Gently press down on the sandwich to help it hold together.
• Repeat to assemble the remaining sandwiches.

Step 6: Cut and Serve (Optional)

• For classic sandwich triangles, trim the crusts from the sandwiches (optional, especially for tea sandwiches, but can be left on for a more rustic look).
• Cut each sandwich in half diagonally to create two triangles. Alternatively, you can cut them into squares or rectangles.
• Serve immediately for the freshest taste. If not serving immediately, wrap the sandwiches tightly in plastic wrap or parchment paper and store them in the refrigerator for up to a few hours. However, egg and cress sandwiches are best enjoyed fresh.