Egg & Cress Filling
1 small bunch watercress, washed, drained, patted dry
5 hard-cooked eggs, shelled
5 T. mayonnaise
2-1/2 T. Dijon-style mustard
Salt and pepper to taste
Coarsely chop 1/2 of watercress and set aside; you should have about 1/2 cup, lightly packed. Reserve remaining watercress sprigs for garnish. In medium bowl, roughly chop eggs; add mayonnaise and mustard and season with salt and pepper. Mash to a smooth paste. Stir in chopped watercress. Make sandwiches and garnish plate with watercress sprigs.
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