Egg Salad Sandwich with Avocado and Watercress
Egg Salad Sandwich with Avocado and Watercress is a dairy free and vegetarian main course. One portion of this dish contains approximately 17g of protein, 26g of fat, and a total of 410 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, juice of lemon, mayonnaise, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes.
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.