Thursday, March 8, 2012

Egg Salad Sandwich with Avocado

A few weeks ago, I had an intense craving for an egg salad sandwich!  I used to make them all the time as a broke college student, but I don't find myself making them that often now that I have a family of 5 to feed.  Seems silly as egg salad goes a long way and there's something just so comforting about the taste of it in a sandwich even though they are incredibly messy for me to eat!  ;)

I didn't remember exactly how I made them way back in the day, so I found a recipe from Tyler Florence that was so delicious!  I don't know why I never thought to use avocado with the sandwich, but I eat avocado almost every morning with my fried eggs, so it makes perfect sense!

Egg Salad Sandwich with Avocado  (via Tyler Florence)
(Printable Version)

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 (I used whole wheat bagel thins)
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed (I did not have this on hand, but just used a spring mix)

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.


No comments:

Post a Comment