Ingredients:
6 eggs
¼ cup mayonnaise (plus extra, if you desire, for spreading)
1 tsp Dijon mustard
½ tsp smoked paprika
¼ tsp seasoning salt
½ lemon (juiced)
Kosher Salt
Freshly ground black pepper
8 slices whole grain bread (toasted)
1 avocado (halved & peeled, seeded and sliced lengthwise
½ bunch spinach (stems trimmed)
Directions:
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, seasoning salt and paprika.
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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