6 hard-boiled eggs, peeled and mashed
2 bunches of watercress, washed, stems removed,
and coarsely chopped
1/4 cup chopped fresh chives
1/2 cup (approximately) homemade or fine quality
mayonnaise
Salt and pepper to taste
Tabasco sauce to taste
Fresh pumpernickel, sourdough, or whole-wheat
bread, sliced thinly
1/4 cup chopped fresh parsley

Additional watercress and chives, plus green olives for garnish, optional In a mixing bowl, combine the eggs, chopped watercress, and chopped chives with
just enough mayonnaise to moisten and bind the mixture. Season with salt and pepper and Tabasco and mix well.

Using one or several kinds of bread, cut the slices into interesting shapes, using whatever cookie cutters you have on hand.

Spread the egg and watercress mixture onto half the bread shapes and top each with a matching shape. Lightly spread the outside edge of the sandwich with mayonnaise.

Roll in the parsley and serve on a bed of additional watercress and chives, garnished with green olives, if desired.

Decorate with edible (make sure they are organically grown) flowers (pansies are especially nice)