Egg and Watercress Finger Sandwiches

6 Eggs, hard-boiled & chopped
1/4 c Mayonnaise
1 tb Honey Dijon Mustard
1/4 ts Celery Seed
Salt and Pepper
6 tb Unsalted Butter, softened
16 oz Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
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. Cut
sandwiches crosswise into 1″ fingers.

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