Egg and Watercress Finger Sandwiches

6 hard-cooked eggs, finely chopped
1/4 cup mayonnaise
1 tablespoon honey Dijon mustard
1/4 teaspoon ground celery seed
Salt and pepper to taste
6 tablespoons unsalted butter, softened
1 (16-ounce) loaf whole-wheat bread, sliced lengthwise and crusts removed (6 slices)
Fresh watercress sprigs

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside.
Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal.
Wrap and refrigerate at least 1 hour.
To serve: Cut the sandwiches crosswise into 1-inch fingers.

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