Ingredients
6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/egg-salad-sandwich-with-avocado-and-watercress-recipe.html?oc=linkback
Preparation
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.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/egg-salad-sandwich-with-avocado-and-watercress-recipe.html?oc=linkback
