Egg Salad Sandwich With Avocado and Watercress

Total Time
25mins
Prep
15 mins
Cook
10 mins

From How to Boil Water on the Food Network. Great combination of flavors.

Skip to Next Recipe

Ingredients

Nutrition
  • 6 eggs
  • 14 cup mayonnaise, plus extra, if you like, for spreading
  • 1 teaspoon Dijon mustard
  • 12 lemon, juice of
  • salt & freshly ground black pepper
  • 8 slices whole wheat bread, toasted
  • 1 avocado, halved, peeled, seeded and sliced lengthwise
  • 12 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.