Egg & Cress Sandwiches

From Andie Evans

This is the best egg salad sandwich I've ever had.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 tea sandwiches

4 eggs
4 Tbsp. softened herbed butter (see below), prepared with herbs such as chives, parsley and mint, or softened plain butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt, fresh-ground black pepper and paprika (preferably smoked paprika), to taste
8 slices white bread
1/2 cup fresh, chopped watercress
(Optional) fresh, chopped parsley, to taste
Preparation:

Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
Stir the mayo and spices into the egg mixture.
Spread the egg salad onto two slices of bread.
Add the watercress (and, optionally, the parsley).
Top the watercress with the remaining two slices of bread.
Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Herbed Butter

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2.5 cups
Ingredients:
2 cups (4 sticks) softened sweet butter
1 tsp lemon juice
1 tsp salt (for savory butter) or sugar (for sweet butter)
1 packed cup of finely chopped herbs (You can use a single herb or a mix of herbs. For sweet herbed butter, select herbs like mint, rosemary and lavender. For savory herbed butter, use herbs like chives, cilantro, parsley and thyme.)
Preparation:

In a food processor or blender, puree the butter, lemon juice and salt/sugar until smooth.
Add the herbs and pulse until well blended.
Spread on finger sandwiches, scones, rolls or other foods immediately, or store it in a sealed, refrigerated container until ready to use.Keeps for several weeks.