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Egg And Watercress Sandwiches

  • Yield: 8 sandwiches


  • 1 cup watercress, washed, patted dry, and chopped
  • 5 hard-boiled eggs, shelled and chopped
  • 5 tablespoons mayonnaise
  • Two and one-half tablespoons Dijon mustard
  • White pepper to taste
  • 16 slices extra-thin wheat bread


  • Combine the watercress, chopped eggs, mayonnaise, and Dijon in a bowl. Season with pepper and mix well. Spread the mixture on 8 slices of the bread and top with the remaining bread slices. Trim off the crust and cut the sandwiches in triangles or three strips, and cover with plastic wrap or a clean cloth while you work.