A delicious and easy-to-make sandwich for lunch or dinner.
cup mayonnaise, plus extra, if you like, for spreading
tsp Dijon mustard
Salt and freshly ground black pepper
slices whole grain bread, toasted
avocado, halved, peeled, seeded and sliced lengthwise
bunch watercress, stems trimmed
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.