Egg Salad Sandwich with Cress Mayo and Avocado
Soft-boiled eggs folded into mustard-spiked cress mayonnaise, layered with fresh avocado slices on toasted bread. Quick, protein-rich lunch built on garden cress brightness and creamy richness, ready in under 20 minutes.
Ingredients
Instructions
- 1
Bring approximately 1 liter of water to boil in a covered pot.
- 2
Add eggs to boiling water and cook for approximately 7 minutes.
- 3
Halve avocado, remove pit, and scoop flesh into a bowl with a spoon.
- 4
Slice avocado flesh thinly.
- 5
Cut cress from bed and chop roughly.
- 6
Drain eggs, shock in cold water, and peel.
- 7
Dice eggs and mix in a bowl with mayonnaise, mustard, and cress.
- 8
Season with salt, pepper, and paprika.
- 9
Toast bread slices as desired.
- 10
Spread egg mixture on two toast slices, layer avocado on two additional slices, and stack.
- 11
Press gently, halve, and serve.
Tips
Shock eggs immediately in cold water to stop cooking and ease peeling.
Toast bread to your preference; firmer toast prevents sogginess from mayo.
Good to Know
Egg mixture keeps 2 days refrigerated in airtight container; assemble sandwich within 2 hours of toasting to prevent sogginess.
Prepare egg mixture up to 2 days ahead. Slice avocado and assemble sandwich close to serving.
Halve diagonally and serve immediately while bread is still warm.
Common Mistakes
Cook eggs longer than 7 minutes to avoid hard, rubbery yolks.
Skip shocking eggs in cold water to avoid overcooking from residual heat.
Slice avocado far in advance to avoid discoloration.