Egg Salad Sandwich with Avocado and Watercress

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
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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    Love the egg sandwich. Simple and delish! I don't have watercress, still it came out good.
    So Yummy! I decided to mash my avocado in with eggs and it turned out awesome! Next time I think I will half or even completely omit the mayo because the avocado provides a nice richness on it's own.
    delicious! added a sprinle of paprika!
    This was delicious! In the past I haven't been the hugest fan of egg salad...but consider me a convert! I used raw spinach instead of the avocado. It was amazing!
    I never cared for Egg Salad much. I always made it for my husband and son. The lemon juice in this recipes has changed my mind and I am an Egg Salad Lover now!!!
    It was just o.k. I love Tyler's recipes and have all of his cookbooks, but the avocado being a soft texture, along with egg salad, again a soft texture, was not a great combination for me. I liked the addition of the lemon juice but I don't think I'll make this again.
    This is a great variation on an egg salad sandwich. Love the watercress in the sandwich for a herby hints and the avocado for a smooth, creamy flare. Yum!!! It was a hit.
    I have made a lot of egg salad in my day but never put lemon juice in it. WOW, what a huge difference that made. Wish I had known that trick a long time ago. Excellent!
    I have never before liked egg salad. I only tried this recipe in the hopes that my daughter would sample something new for school lunch. I was surprised that I actually enjoyed this. It's simple enough to make and the flavors are not wild (so my kids will eat it.
    Great-Tasting! I didn't have watercress or avocado, so I didn't add those to the sandwich. If you like egg salad, you will like this one. It's very "standard" egg salad, really yummy. Nothing strange or overpowering in it, really 'standard good' is how I'd describe it!
    Delicious! Best egg salad sandwich I ever had!
    Great "Day After Easter" lunch! Very tasty!
    Perfect! I used only 1/2 of the lemon juice because of my kid and made open faced sandwiches and then sprinkled mine with minced onions. Tasty and beautiful egg salad.
    I saved this receipe quite a while ago and just made it this week. I don't know why I waited so long. It was great. I don't think I'll ever make egg salad any other way. Thanks Tyler.
    I love Tyler Florence but this egg salad has a very strong taste of lemon. im a kid and i love sour things but this was too strong. it was a nice idea though
    I've been making an egg salad and avocado mix lately and it's DIVINE!
     
    I mash one avocado per two hard boiled eggs - not mashed as much as roughly cut up. To that I add salt, pepper, and drizzle extra virgin olive oil to moisten the mix along with a little mayo. I squeeze either lemon or lime to finish it off and to prevent immediate browning of the avocado.
     
    Put on a wrap or whole grain bread with lettuce/tomato - or scoop it up with veggies or crackers and you're in for a treat!!
     
    I love to cook & have never thought to look for an egg salad sandwich recipe because my egg salad sandwich has always just consisted of eggs, miraclewhip, & yellow mustard...I know, I know...but this is how my mom always made it so it was somewhat a comfort food to me...I was a bit weary of making it any other way...this was fantastic & so EASY...it turns out so creamy & flavorful...I didn't have fresh lemons on hand so used a tablespoon of lemon juice...I also made homemade beer bread to pair it with...This sandwich should be on Tyler's Ultimate!!!
    This is the best egg salad sandwich I've ever had -- Creamy and delicious! It's become a favorite in our house.
    I'm a little disappointed that it turned out so bland. In fairness, I left out the watercress which may be an essential ingredient and "make" the dish but I thought, based on other reviews that the egg salad alone was award winning. I love Dijon mustard and put more than double the amount in..... I added salt, pepper and green onions and it was still missing something. A little garlic would have really picked it up but without that I'd cut back on the mayo and double or triple the mustard and lemon juice and add salt and pepper!
    This is the second time I use the recipe. It was another success. I enjoyed every single bit of this sandwich with a little guilt because of the all eggs I used to make this dish. Well, the good this is I do not make this sandwich all the time.
    I was sort of nervous about this recipe because no one in my family had had egg salad recently and some didn't even know if they liked it. But this recipe went over splendedly. I had to make some changes because my avacado was not ripe yet and I did not have any watercrest. Instead, I served the sandwiches with tomatos, and it was a stunning combination. Really delicious. Also, for four people I made this recipe with 7 eggs instead of 6. I would even go so far as to use 8 next time, so that each person got a two-egg sandwich.
    I love egg salad and this is the best I have eaten. I added fresh tarragon and thyme to the salad and loved it. We will have this alot this summer, How about a slice of summer tomato with basil on this!
    This is the best egg salad recipe I've ever tasted. Forget the sandwich, I ended up eating the salad straight out of the bowl! Well, I did try the sandwich, whole wheat bread, opted out on the watercress. Avocado is yummy and the combination with the egg salad is interesting, but next time I'll do without.
    MACKIN on Fig & Anise bread
    This was our first time making egg salad and it came out great. I like that the recipe doesn't use much mayo, so that makes it somewhat healthy. We added celery for added crunch.
    This is a delicious egg salad recipe. I was skeptical about adding lemon juice, but after I read all the other reviews, I decided to give it a try. It was wonderful, and added a fresh taste. And the best part was how quick & easy it was to make!
    This recipe did not have much flavor to me-I liked the addition of lemon to compliment the avocado but I still felt it needed something-easy, quick, and basic...
    The egg salad was delicious. The lemon added a great added treat.
    This sandwich was a winner at my house. Both my husband and son each downed 2 of them and were disappointed that there weren't more. I did not add the watercress, however, as we really don't care for it. The sandwiches were plenty good without it.
    I made this egg salad for a Friday lunch during lent. Easy and delicious. Love the addition of avocado.
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