Egg Salad Sandwich With Avocado and Watercress

“From How to Boil Water on the Food Network. Great combination of flavors.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 6 eggs
  • 59.14 ml mayonnaise, plus extra, if you like, for spreading
  • 4.92 ml Dijon mustard
  • 1 lemon, juice of
  • salt & freshly ground black pepper
  • 8 slice whole wheat bread, toasted
  • 1 avocado, halved, peeled, seeded and sliced lengthwise
  • 1 bunch watercress, stems trimmed

Directions

  1. Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
  2. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: