Email to Marla Hudgins      

Egg Salad Sandwich with Avocado and Watercress

Source of Recipe

Sugar


List of Ingredients

Egg Salad Sandwich with Avocado and Watercress


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


Recipe


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.