Egg Salad Sandwich With Avocado And Watercress Recipes

AVOCADO EGG SALAD SANDWICHES

Steps:

• Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.

AVOCADO EGG SALAD

Steps:

• Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS

Steps:

• 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.

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH

Steps:

• PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
• Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
• When cool to the touch, peel off the shells and roughly chop the eggs.
• PREPARE EGG SALAD:.
• In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
• Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
• PREPARE SANDWICH:.
• Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
• Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

EGG & PARSLEY SALAD WITH WATERCRESS DRESSING

Steps:

• Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
• Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

EGG SALAD AND AVOCADO SANDWICHES

Steps:

• Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
• While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.
• Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.
• Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!