Start by preparing the eggs for cooking. An important tip is to do any prepping beforehand to make peeling easier once cooked.

Place the eggs in a large saucepan and cover them with cold water. Bring it to a boil, then reduce the heat and let it simmer gently for 9 minutes.

After 9 minutes, drain the water from the pot. Fill it with cold water, swirl gently, drain, then fill with cold water again. Let it sit for 10 minutes to cool the eggs.

Adding ice can speed up the cooling process.

Once the eggs are cool enough to handle, gently tap them all over and roll them on a hard surface to break the shell. The shell should slide off easily.

Slice the eggs in half and scoop out the yolks into a bowl. Use a fork to mash the yolks until they are smooth.

Chop the egg whites into small pieces and add them to the mashed yolks. Add the chopped cress, mayonnaise, salad cream, salt, and white pepper. Mix everything together until well combined.

Serve on thick slices of buttered brown bread for a hearty and delicious sandwich.