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Egg Watercress Finger Sandwiches

Ingredients
 

6 eggs, hard-boiled & chopped
1/4 cup mayonnaise
1 tbsp honey dijon mustard
1/4 tsp celery seed
1 salt and pepper
6 tbsp unsalted butter, softened
16 oz loaf whole wheat bread,
1 sliced lengthwise with
1 crusts removed (6 slices)
1 fresh watercress sprigs




 
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Preparation
 
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

 

 
Servings: 24

 

 

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