Egg Salad Sandwich with Avocado and Watercress

  • 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

  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.

Mini Egg Salad Sandwiches

Chicken Salad Sandwiches

Garden Egg Salad

Drip Beef Sandwiches