Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.43 Kcal (1429 kJ) | ||
| Calories from fat | 149.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 26% | |
|---|---|---|---|
| Cholesterol | 246.96mg | 82% | |
| Sodium | 526.26mg | 22% | |
| Potassium | 462.43mg | 10% | |
| Total Carbs | 35.34g | 12% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 15.95g | 32% | |
| Vitamin C | 9mg | 15% | |
| Iron | 3.8mg | 21% | |
| Calcium | 126.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 180.59 Kcal (756 kJ) | ||
| Calories from fat | 78.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 26% | |
|---|---|---|---|
| Cholesterol | 130.62mg | 82% | |
| Sodium | 278.35mg | 22% | |
| Potassium | 244.59mg | 10% | |
| Total Carbs | 18.69g | 12% | |
| Sugars | 2.76g | 21% | |
| Dietary Fiber | 3.44g | 26% | |
| Protein | 8.44g | 32% | |
| Vitamin C | 4.8mg | 15% | |
| Iron | 2mg | 21% | |
| Calcium | 66.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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