Egg Salad Sandwich with Avocado and Watercress (Tyler Florence) Recipe
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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 | 329.43 Kcal (1379 kJ) | ||
| Calories from fat | 153.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.07g | 26% | |
|---|---|---|---|
| Cholesterol | 246.96mg | 82% | |
| Sodium | 436.5mg | 18% | |
| Potassium | 475.39mg | 10% | |
| Total Carbs | 31.02g | 10% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 16.91g | 34% | |
| Vitamin C | 9mg | 15% | |
| Iron | 3.4mg | 19% | |
| Calcium | 100.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 174.25 Kcal (730 kJ) | ||
| Calories from fat | 81.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.03g | 26% | |
|---|---|---|---|
| Cholesterol | 130.62mg | 82% | |
| Sodium | 230.88mg | 18% | |
| Potassium | 251.45mg | 10% | |
| Total Carbs | 16.41g | 10% | |
| Sugars | 3.01g | 23% | |
| Dietary Fiber | 4.2g | 32% | |
| Protein | 8.95g | 34% | |
| Vitamin C | 4.8mg | 15% | |
| Iron | 1.8mg | 19% | |
| Calcium | 53mg | 10% | |
* 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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