Deviled Egg Tea Sandwiches recipe

3/4 cup soft butter or cream cheese
20 slices bread of your choice
5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste

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

Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over half the slices of bread, top with the other half, remove the crusts and cut into quarters or triangles for tea sandwiches.