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Egg and Watercress Finger Sandwiches

 

Egg and Watercress Finger Sandwiches recipe
26

Yield

24

sandwiches

Prep

15

min

Cook

20

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 59151% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 366mg 122%
Sodium 741mg 31%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 31%
Sugars g
Protein 49g
Vitamin A 19% Vitamin C 0%
Calcium 17% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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