Recipe: Egg Salad Sandwich With Avocado and Watercress
Description: Make and share this Egg Salad Sandwich With Avocado and Watercress recipe from Food.com.
Ingredients: [{"text": "6 eggs"}, {"text": "1/4 cup mayonnaise, plus extra, if you like, for spreading"}, {"text": "1 teaspoon Dijon mustard"}, {"text": "1/2 lemon, juice of"}, {"text": "salt & freshly ground black pepper"}, {"text": "8 slices whole wheat bread, toasted"}, {"text": "1 avocado, halved, peeled, seeded and sliced lengthwise"}, {"text": "1/2 bunch watercress, stems trimmed"}]
Instructions: 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.
