Recipe courtesy of Tyler Florence

Egg Salad Sandwich with Avocado and Watercress

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
28m Easy 99%
CLASS
22m Easy 100%
CLASS
15m Easy 96%
CLASS
Emily Weinberger

Keto Breakfast Sandwich

12m Easy 95%
CLASS

17m Easy 95%
CLASS
25m Easy 94%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages