Egg and Watercress Sandwich
This sandwich is simple and simply wonderful. You'll start with our perfect hard boiled eggs recipe, linked in the ingredients list. Then you'll season the egg mixture assertively — with more salt and pepper than you think — so it's flavorful enough to carry the whole sandwich.
Servings: 1
Calories: 556kcal
Ingredients
- 3 hard-boiled eggs
- 3 tablespoons (45 grams) mayonnaise
- ⅛ to ¼ teaspoon fine sea salt to taste
- ⅛ teaspoon freshly ground black pepper
- 2 slices soft whole-grain bread
- 1 handful watercress
Instructions
- Peel the eggs, place into a small mixing bowl, and mash well with a fork.
- Add mayonnaise, salt, and pepper, and continue mashing until nicely combined.
- Spread mixture evenly over one slice of bread.
- Top with watercress and the other bread slice. Cut sandwich in half and serve immediately.
Notes
- You can make the egg salad up to a week in advance and store in an airtight container in the fridge. Assemble the sandwich just before serving.
- The original recipe instructions from 2011 said, "Just go ahead and make the sandwich, mate." It's good to know I have a long history of amusing myself, if no one else.
Nutrition
Calories: 556kcal | Carbohydrates: 41.3g | Protein: 13.6g | Fat: 33.4g | Fiber: 6.8g