Recipe courtesy of Tyler Florence

Egg Salad Sandwich with Avocado and Watercress

Name: Egg Salad Sandwich with Avocado and Watercress
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Getting reviews...

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Save 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.