Egg & watercress finger sandwich - victoria
Last updated 6/12/2012 12:57:18 AM. Recipe ID 19787. Report a problem with this recipe.
Title: Egg & watercress finger sandwich - victoria
Yield: 24 Servings
6 Hard-cooked eggs, finely
1/4 c Mayonnaise
1 tb Honey Dijon mustard
1/4 ts Ground celery seed
Salt and pepper to taste
6 tb Unsalted butter, softened
1 (16-oz) loaf whole-wheat
-bread, sliced lengthwise
-and crusts removed
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.
To serve: Cut the sandwiches crosswise into 1-inch fingers.
Victoria/June/94 Scanned & fixed by Di Pahl & Gary Groeller
Didn't find the recipe you were looking for? Search for more here!