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1 cup small curd cottage cheese
2 hard-boiled eggs, shelled and coarsely chopped
1 to 2 Tbs. thinly sliced green onion
1 Tbs. chopped red bell pepper
1 Tbs. chopped black olives
1 tsp. mustard
10 slices round cocktail rye bread or other dense bread
Watercress sprigs, rinsed and patted dry, for garnish
1. In a bowl combine the cottage cheese, eggs, green onion, bell peppers, olives, and mustard, and mix until just incorporated (eggs should remain chunky).
2. Cover with plastic wrap and refrigerate for at least 2 hours.
3. When ready, spread the mixture evenly over the slices of the bread, garnish with the watercress, and serve.
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