Egg Salad By Tyler

1. 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. 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.

3. 3

   Read more at: http://www.foodnetwork.com/recipes/tyler-florence/egg-salad-sandwich-with-avocado-and-watercress-recipe.html?oc=linkback

* Per serving · 4 servings · Values may vary.

No additional tips available.