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Egg Salad Sandwich With Avocado and Watercress

Egg Salad Sandwich With Avocado and Watercress created by Breezytoo

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

Ready In:
25mins
Serves:
Units:

ingredients

  • 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

  • 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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RECIPE MADE WITH LOVE BY

@KelBel
Contributor
@KelBel
Contributor
"From How to Boil Water on the Food Network. Great combination of flavors."
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  1. Reneejd
    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
    Reply
  2. Andriy
    this recipe left me largely indifferent. maybe it was for lack of an avocado or freshly ground pepper (i did use regular ground pepper) ... not sure what it was, but it was kind of bland even despite the dijon & lemon.
    Reply
  3. Breezytoo
    Egg Salad Sandwich With Avocado and Watercress Created by Breezytoo
    Reply
  4. Breezytoo
    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! :)
    Reply
  5. bluemoon downunder
    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!
    Reply
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