Another Recipe In Honor Of National Egg Day: Egg Salad Sandwich w/ Avocado & Spinach

Heres another recipe in honor of the incredible edible egg. This sandwich is actually inspired by a close close friend of ours, who could not stand mayo in anything they ate. By seasoning it up a little bit and not overloading the sandwich with it, we made it quite delightful, as they agreed upon devouring a few recently.

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.