Ingredients
4 hard-boiled large eggs, finely chopped1/4 cup minced watercress, chives or parsley2 tablespoons chopped pimiento-stuffed olives2 tablespoons mayonnaise1/4 teaspoon salt1/4 teaspoon white pepper2 tablespoons butter, softened8 slices whole wheat and/or white bread
Preparation
In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread.
Spread egg mixture over butter side of four bread slices. Top with remaining bread slices. Top with remaining bread, buttered side down. Using a 3-in. holly-leaf-shaped cookie cutter, cut out two tea sandwiches from each sandwich.
