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.

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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.
Most Helpful

5 5

Simple and delicious! I used an oat and bran bread and chose not to toast it as a personal preference, otherwise made as written with the exception of skipping the extra mayo on the bread before assembling. It's a wonderful take on an egg salad sandwich with a delicious combination of flavors that compliment each other well. Thank you for sharing this keeper! :)

5 5

I made the egg salad last night, (a lovely blend of flavours) then I halved the recipe and added the egg salad and avocado to fresh rolls, untoasted. This made for a very quick-to-prepare lunch two for today. Love anything with avocado, and this was really delicious. I’ll be making this (in a roll) for take-to-work lunches during the summer. Thanks for sharing!

3 5

anyone thought of maybe mashing the avacado and mixing it with the egg, mustard and mayo? Just a thought, I know how slippery avacado can be in a sandwich. lol