Watercress and egg spread sandwich

Ingredients:

• 1/2 bunch watercress (stems removed)
• 6 eggs
• 1 avocado, sliced ​​lengthwise (pre-cut in half and, turning out the slices, remove the pit)
• 1/4 cup mayonnaise, plus extra for greasing the bread (optional)
• 1 teaspoon mustard
• Juice of 1/2 lemon
• Salt and ground black pepper
• 8 slices toasted whole grain bread

Preparation:

1. Place the eggs in a saucepan, cover with water, and cook for 10 minutes. Drain, cool under cold running water, and peel. Coarsely mash the eggs in a bowl with mayonnaise, mustard, and lemon juice. Season with salt and pepper.
2. Spread mayonnaise (optional) on 4 slices of whole-grain bread. Top each with about 1/4 of the avocado slices. Top with 1/4 of the egg salad. Arrange the watercress sprigs on top of the egg salad. Top each sandwich with a second slice of bread and serve.