Egg Salad Sandwich with Avocado and Watercress

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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

  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.