Egg Salad Sandwich With Avocado and Watercress

Recipe by KelBel
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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