Egg Salad Sandwich

sandwitch

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.

Ingredients :

6 eggs

¼ cup mayonnaise, plus extra, if you like, for spreading

1 tsp Dijon mustard

½ lemon, juiced

Salt and freshly ground black pepper

8 slices whole grain bread, toasted

1 avocado, halved, peeled, seeded and sliced lengthwise

½ bunch watercress, stems trimmed

You can leave a response, or trackback from your own site.

Leave a Reply

Designed by Free Wordpress Themes and Sponsored by Curry and Spice