Egg Salad Sandwich with Avocado and Watercress (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 avocado, halved, peeled, seeded and sliced lengthwise |
1/2 bunch watercress, stems trimmed |
Directions:
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. 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.
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