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Egg Salad Sandwich




Source of Recipe


debbie






List of 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
  
• 1/2 bunch watercress, stems trimmed
  






Instructions



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. 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.
   
   
   






Final Comments


Yield: 4 servings