Egg Salad Sandwich with Avocado and Watercress

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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

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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!!

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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!!!

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This is the best egg salad sandwich I've ever had -- Creamy and delicious! It's become a favorite in our house.

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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!

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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.

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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.

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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!

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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.

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MACKIN on Fig & Anise bread