Egg Salad Sandwich

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* 6 eggs
* 1/4 cup mayonnaise, plus extra, if you like, for spreading
* 1 teaspoon Dijon mustard
* 1/2 lemon, juiced
* Salt and freshly ground black pepper
* 8 slices whole grain bread, toasted
* 1 avocado, halved, peeled, seeded and sliced lengthwise
* 1/2 bunch watercress, 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.

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.

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