Egg Salad Sandwich with Avocado and Watercress

Total Time:
25 min
15 min
10 min

4 servings

  • 6 eggs
  • 1/4 cup mayonnaise, plus extra, if you like, for spreading
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 8 slices whole grain bread, toasted
  • 1 avocado, halved, peeled, seeded and sliced lengthwise
  • 1/2 bunch 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.

View All

Cooking Tips
More Recipes and Ideas

This recipe is featured in:

Sandwich Central