Egg Salad Sandwich with Avocado and Watercress
Elevate your lunch game with this irresistible Egg Salad Sandwich with Avocado and Watercress, a modern twist on a classic favorite. This recipe combines the creamy richness of perfectly cooked eggs and tangy Dijon mustard with the luscious smoothness of mashed avocado brightened by a splash of lemon juice. Fresh, peppery watercress adds a vibrant crunch, while hearty toasted whole-grain bread provides the perfect canvas for this flavorful medley. Ready in just 20 minutes, this quick and nutritious sandwich is ideal for a satisfying meal at home or on the go. Whether you're looking for a wholesome lunch or a simple weeknight dinner, this egg salad sandwich delivers the perfect balance of comfort and sophistication.
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Ingredients
- 4 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Avocado
- 1 teaspoon Lemon juice
- 1 cup Watercress
- 4 slices Whole-grain bread
- 2 teaspoons Butter (optional)
Directions
Step 1
Place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Step 2
Once the water reaches a boil, turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes.
Step 3
Meanwhile, prepare a bowl of ice water. Once the 10 minutes are up, transfer the eggs to the ice water to cool for 5 minutes.
Step 4
Peel the eggs and chop them coarsely. Add them to a medium mixing bowl.
Step 5
To the mixing bowl, add mayonnaise, Dijon mustard, salt, and black pepper. Gently mix with a fork until combined and slightly creamy.
Step 6
Cut the avocado in half and scoop the flesh into a separate bowl. Add the lemon juice and mash the avocado with a fork until smooth.
Step 7
Toast the slices of whole-grain bread if desired, and spread a thin layer of butter on one side of each slice (optional).
Step 8
Spread the mashed avocado evenly across two slices of bread. Top the avocado with the egg salad mixture.
Step 9
Scatter the watercress on top of the egg salad. Cover with the remaining slices of bread, pressing gently to hold the sandwich together.
Step 10
Cut the sandwiches in half and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (565.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1221.8 |
| Total Fat 89.0g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 809.5mg | 0% |
| Sodium 2149.1mg | 0% |
| Total Carbohydrate 84.6g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 9.0g | |
| Protein 38.4g | 0% |
| Vitamin D 164.6IU | 0% |
| Calcium 230.2mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1371.7mg | 0% |
Source of Calories