mayonnaise, plus extra, if you like, for spreading
lemon, juice of
salt & freshly ground black pepper
whole wheat bread, toasted
Avocado, halved, peeled, seeded and sliced lengthwise
watercress, stems trimmed
- 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.
- 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.