Ingredients for Egg Salad Sandwich With Avocado And Watercress
- 4 large eggs
- 1/4 cup mayonnaise
- Dijon Mustard
- Lemon, Juice Of
- Salt & Freshly Ground Black Pepper
- Whole Wheat Bread
- 1 ripe avocado
- Fresh watercress sprigs
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How to Make Egg Salad Sandwich With Avocado And Watercress
- Place 4 large eggs in a small saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for exactly 10 minutes.
- Immediately transfer eggs to an ice bath to stop the cooking process. Once cool enough to handle, peel the eggs.
- Roughly chop the peeled eggs and place them in a medium bowl.
- Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, and the juice of 1/2 lemon to the bowl with the eggs.
- Season generously with salt and freshly ground black pepper to taste. Gently mash the mixture with a fork until desired consistency is reached.
- While preparing the egg salad, toast 4 slices of your favorite bread to your desired level of crispness.
- Spread a thin layer of mayonnaise on each slice of toast (optional).
- Slice 1 ripe avocado into 8 thin slices and arrange 2 slices on each piece of toast.
- Top the avocado with 1/4 of the egg salad mixture.
- Arrange a small handful of fresh watercress sprigs on top of the egg salad.
- Top with the remaining toast slices to complete the sandwiches.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
20g
Fat
23g
Carbs
11g
