Egg & Watercress Finger Sandwiches
Egg and Watercress Finger Sandwiches recipe
Yield
24 sandwichesPrep
15 minCook
20 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-boiled and chopped |
|
| ¼ | cup |
mayonnaise
|
|
| 1 | tablespoon |
honey mustard
|
* |
| ¼ | teaspoon |
celery seeds
|
|
|
salt and black pepper
|
*
|
||
| 6 | tablespoons |
butter, unsalted
softened |
|
| 16 | ounces |
whole wheat bread
loaf, sliced lengthwise, crusts removed |
|
|
watercress
sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-boiled and chopped |
|
| 59 | ml |
mayonnaise
|
|
| 15 | ml |
honey mustard
|
* |
| 1.3 | ml |
celery seeds
|
|
| 1 | x |
salt and black pepper
|
*
|
| 9E+1 | ml |
butter, unsalted
softened |
|
| 462.4 | ml/g |
whole wheat bread
loaf, sliced lengthwise, crusts removed |
|
| 1 | x |
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 inch fingers.
