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Egg & watercress finger sandwiches

Yield: 24 Sandwiches

Ingredients:

• 6 Eggs hard-boiled & chopped
• 1/4 c Mayonnaise
• 1 tb Honey Dijon Mustard
• 1/4 ts Celery Seed Salt and Pepper
• 6 tb Unsalted Butter softened
• 16 oz Loaf Whole Wheat Bread

Instructions:

Sliced lengthwise with Crusts removed (6 slices) Fresh Watercress Sprigs 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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