Egg Salad Sandwich with Avocado and Watercress

Name: Egg Salad Sandwich with Avocado and Watercress
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, halved, peeled, seeded and sliced lengthwise; 1 teaspoon Dijon mustard; 6 eggs; 1 lemon, juiced; 59 milliliters mayonnaise, plus extra, if you like, for spreading; 8 slices whole grain bread, toasted; 4 servings Salt and freshly ground black pepper; 1 bunches watercress, stems trimmed

Egg Salad Sandwich with Avocado and Watercress might be just the main course you are searching for. This dairy free and vegetarian recipe serves 4. One portion of this dish contains approximately 17g of protein, 26g of fat, and a total of 410 calories. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up avocado, grain bread, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Cook the eggs 10 minutes in a saucepan of simmering water to cover.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper