Watercress Tea Sandwiches
|Watercress||3⁄4 Bunch (75 gm) (Or Small Bunch)|
|Hard boiled eggs||5 , peeled|
|Dijon mustard||2 Tablespoon|
|Loaf||1 Pound, thinly sliced|
Trim 1/2 the watercress of stems. Wash and drain leaves. Pat dry with paper towels. Coarsely chop the leaves. Save the rest for garnish.
In a food processor, coarsely chop the eggs. Add the mayonnaise, mustard, and salt. Process until smooth. Fold in the chopped watercress and chill.
Spread the mixture on a slice of bread, topping with another slice. Trim the crusts and cut into finger sandwiches.
Garnish with additional sprigs of watercress.