Photo: Egg Salad Sandwich with Avocado and Watercress Recipe
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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By stephaniemillig...
Winchester, CA
on May 10, 2012
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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.
By posuri_11302426
Baltimore, MD
on March 08, 2012
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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.
By cfoley_9611788
Cherry Hill, NJ
on February 07, 2012
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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!
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