Egg Salad Sandwich With Avocado And Watercress
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cook the eggs 10 minutes in a saucepan of simmering water to cover
2
Drain, cool under cold running water, and peel
3
Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice
4
Season with salt and pepper
5
Spread 4 slices of toast with mayonnaise, if you like
6
Arrange about 1/4 of the avocado slices on each
7
Spread each with 1/4 of the egg salad and arrange watercress sprigs on top
8
Top each sandwich with another slice of toast and serve