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Egg Salad Sandwich with Avocado and Watercress

Egg Salad Sandwich with Avocado and Watercress
Prep Time
15 min
Cook Time
10 min
Yields
4 servings

A delicious and easy-to-make sandwich for lunch or dinner.

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ingredients

6
eggs
¼
cup mayonnaise, plus extra, if you like, for spreading
1
tsp Dijon mustard
½
lemon, juiced
Salt and freshly ground black pepper
8
slices whole grain bread, toasted
1
avocado, halved, peeled, seeded and sliced lengthwise
½
bunch watercress, stems trimmed
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directions

Step 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.

Step 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.

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