Recipe for Egg and Watercress Finger Sandwiches

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Yield:

24 Sandwiches

Ingredients:

Amount	Ingredient
6 x	Eggs, hard-boiled & chopped
1/4 cup	Mayonnaise
1 tbl	Honey Dijon Mustard
1/4 tsp	Celery Seed
	Salt and Pepper
6 tbl	Unsalted Butter, softened
16 oz	Loaf Whole Wheat Bread,
	Sliced lengthwise with
	Crusts removed (6 slices)

Instructions:

Instructions: 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.

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