Egg And Watercress Finger Sandwiches
Source: Victoria Magazine, June 1994
Yield: 24 Sandwiches

6 eggs, hard-boiled & chopped
1/4 c mayonnaise
1 tb honey dijon mustard
1/4 tsp celery seed
salt and pepper
6 tb unsalted butter, softened
16 oz loaf whole wheat bread,
1 sliced lengthwise with
1 crusts removed (6 slices)
1 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-inch fingers.