Egg And Watercress Finger Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cyberealm, Sandwiches | 24 | Sandwiches | |
INGREDIENTS
| 6 | Eggs, hard-boiled & chopped | |
| 1/4 | c | Mayonnaise |
| 1 | T | Honey Dijon Mustard |
| 1/4 | t | Celery Seed |
| Salt and Pepper | ||
| 6 | T | Unsalted Butter, softened |
| 16 | oz | Loaf Whole Wheat Bread |
| Sliced lengthwise with | ||
| Crusts removed, 6 slices | ||
| Fresh Watercress Sprigs |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 57
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 61.3mg
Sodium: 35.9mg
Potassium: 22.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.9g