Try this Egg and Watercress Finger Sandwiches recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Sandwiche (25g) | ||
Recipe Makes: 24 Sandwiche | ||
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Calories: 20 | ||
Calories from Fat: 15 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 48.6mg | 2 % | |
Potassium 3.3mg | 0 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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