Avocado Egg Salad

Method

1. 1

   To make the hard boiled eggs: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.

2. 2

   Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs). Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water.

3. 3

   While the eggs boil prepare the egg salad by adding the avocado, pickles, green onions, celery, red onion, fresh dill, parsley, paprika, salt and pepper and gently mix.

4. 4

   Peel the hard boiled eggs, cut them in half and then chop the hard boiled eggs.

5. 5

   Place in the mixing bowl with the other salad ingredients. Gently mix the egg into the salad. Toast the brioche bread and then top with the egg salad. Garnish with fresh dill and parsley and serve.