Avocado and Egg Salad Toast

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Egg Salad & Avocado Sandwich

Plochman's Stone Ground Mustard adds a zippy flair to egg salad.

Active Time: 10 Minutes

Total Time: 10 Minutes

Servings: 4


  • 6 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon Plochman‚Äôs Stone Ground Mustard
  • juice of 1/2 lemon
  • salt and pepper, to taste
  • 8 slices whole-grain bread, toasted
  • 1 avocado, peeled, seeded and sliced lengthwise
  • 1/4 cup roasted red pepper strips
  • watercress sprigs


  1. Mash eggs with mayonnaise, mustard and lemon juice. Season with salt and pepper, to taste.
  2. If desired, spread 4 toast slices with additional mayonnaise. Top 4 toast slices with avocado slices and egg salad mixture. Place roasted red pepper strips and watercress sprigs on top.
  3. Top each sandwich with another slice of bread.