Deviled Egg Sandwiches

Deviled Egg Tea Sandwiches,

There's something fishy about the Deviled Egg Sandwiches!

Even knowing that tea sandwiches are surprisingly flavorful, I'm guessing you didn't expect sardines in your sandwich. The sardines are tempered by lemon, mayo, mustard, cayenne and the butter or cream cheese lining, however, creating a taste that gets rave reviews. Really.

A twist on traditional egg salad sandwiches, they are, indeed, flavorful, unusual, and a perfect tea sandwich.

Deviled Egg Tea Sandwiches

3/4 cup soft butter or cream cheese
20 thin slices bread of your choice
5 hard-boiled eggs
8 ounces canned sardines in oil
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste
1 to 2 tablespoons chopped water cress, optional

Spread 1 side of each slice of bread with butter or cream cheese.

Drain and reserve the oil from the sardines. Place all the remaining ingredients (eggs, sardines, mayo, mustard, lemon juice and cayenne) in a food processor. Whirl until a spread is formed, adding reserved oil and/or more mayonnaise to bring it to spreading consistency. Fold in the water cress.

Spread the mixture evenly over 10 of the prepared slices of bread, top with the other 10. Remove the crusts and cut into tea sandwiches.

Makes 40 quarters or 30 finger sandwiches.

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Eggs Benedict 

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