4 hard cooked eggs, peeled & diced
4 tbsp. mayonnaise
2 tbsp. Dijon mustard
Salt & freshly ground black pepper to taste
12 thin slices whole wheat bread
1 sm. bunch watercress (about 20 sprigs), stems removed, washed, dried & coarsely chopped

In medium bowl, combine eggs, mayonnaise, mustard, salt and pepper and blend with a fork to desired consistency.

Divide and spread egg mixture evenly among 6 bread slices. Sprinkle with watercress; top with remaining bread slices. Trim off crusts and cut each sandwich into 4 small triangles.

Makes 24 sandwiches. (Can be kept in a shallow dish, covered with a damp towel and refrigerated until ready to serve.)