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Egg Salad Sandwich with Avocado
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Serves 4 |
|1/4 cup mayonnaise, plus extra, if you like, for spreading|
|1 teaspoon Dijon mustard|
|2 tablespoons lemon juice|
|Salt, to taste|
|8 slices whole grain bread, toasted|
|1 avocado, halved, peeled, seeded and sliced lengthwise|
|1/2 bunch watercress, stems trimmed|
|Ground black pepper, to taste|
- 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.
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