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 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!
By bkbakingmommy
on September 15, 2011
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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.
By I LUV PASTA
New Jersey
on July 26, 2011
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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!
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