Directions:

• Place a pot filled with water over medium high heat. Once your water is at a boil, place 6 eggs in the water and boil for 9-10 minutes, depending on your egg size. Average eggs at 10 minutes will have just a touch of soft in the middle, but 9 minutes will have just a little bit of soft yolk that will help make the "salad". This is the time frame for eggs that come out of the refrigerator. If you store your eggs (non washed eggs) at room temp then your cook times will need to be shortened.

• While eggs are boiling, finely dice 1 celery stalk and 3 green onions. Toss those into a large mixing bowl along with 1 tbsp mustard and 2-3 tbsp mayo.

• Toss in ½ tsp of garlic powder, dill, black pepper, paprika, and 1 tsp salt. Stir to combine. If you are using a lime or lemon, zest about half of it into the mixture and stir to combine again.

  

• Once eggs have finished cooking, place 2 very nice slices of sourdough bread into the toaster or toaster oven and toast to your desired level of toasty-ness.

• Place the eggs into a bowl filled with ice water to stop the cooking process. Deshell the eggs and then dice them into large-ish pieces. Toss in with your mixture and stir to combine. If the egg yolks are nice and soft the creamy yolk will bind with the mixture and help hold everything together well. More so than just mayo and hard boiled eggs will.

• Once toast is done slice an avocado and top the toast, sprinkle a little salt, juice a lime or lemon wedge, and then top that with the egg salad.

• Garnish with a couple of parsley leaves and enjoy.

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