Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Egg Salad 3.7 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Servings: 2 Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread. Ingredients 4 large eggs 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice ¼ avocado, diced Coarse salt and ground pepper 2 ounces sliced smoked salmon (about 2 slices) ⅓ cup watercress, thick ends trimmed 2 slices whole-grain bread, toasted Directions In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites. In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts. Rate it Print