Egg watercress finger sandwich - victoria
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Recipe by: emina
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 Hard-cooked eggs, finely
-chopped
1/4 c Mayonnaise
1 tb Honey Dijon mustard
1/4 ts Ground celery seed
Salt and pepper to taste
6 tb Unsalted butter, softened
1 (16-oz) loaf whole-wheat
-bread, sliced lengthwise
-and 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.
To serve: Cut the sandwiches crosswise into 1-inch fingers.
Victoria/June/94 Scanned fixed by Di Pahl Gary Groeller
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