Egg and watercress finger sandwiches

24 sandwiches

Ingredients

Quantity Ingredient
6 Eggs, hard-boiled & chopped
¼ cup Mayonnaise
1 tablespoon Honey Dijon Mustard
¼ teaspoon Celery Seed
Salt and Pepper
6 tablespoons Unsalted Butter, softened
16 ounces Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
Fresh Watercress Sprigs

Directions

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down.

Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120

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