Egg Salad Sandwich with Avocado and Watercress

  • prep time15 min
  • total time 25 min
  • serves 4
Tyler Florence
Tyler Florence

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

17 Ratings
Directions for: Egg Salad Sandwich with Avocado and Watercress


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


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.

See more: Vegetables, Fruit, Lunch, Eggs/Dairy, Bread, Main

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