Egg And Watercress Finger Sandwiches Recipe
Yield: 24 sandwichesRecipe by luhu.jp
Ingredients:
6: Eggs, hard-boiled & chopped
6 tbsp: Unsalted Butter, softened
1/4 cup: Mayonnaise,
16 ounce: Loaf Whole Wheat Bread,
1 tbsp: Honey Dijon Mustard,
Sliced lengthwise with,
1/4 tsp: Celery Seed,
Crusts removed, 6 slices
Salt and Pepper,
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
Source from luhu.jp
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
Source from luhu.jp