Recipe courtesy of Tyler Florence
Episode: Sandwich Counter
Egg Salad Sandwich with Avocado and Watercress
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

More from:

Sandwich Central

IDEAS YOU'LL LOVE

Mini Egg Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Cubano Sandwiches with Mojo-Braised Pork Shoulder

Recipe courtesy of Eddie Jackson

Pulled Pork Sandwich

Recipe courtesy of Tyler Florence

Drippy French Dip Sandwiches

Recipe courtesy of Ree Drummond

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Beef and Horseradish Sauce Sandwich

Recipe courtesy of Ina Garten

Monte Cristo Sandwich

Recipe courtesy of Lou Aaron

Italian Meatball Meatloaf Sandwiches

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking