Easter Remains

After kicking them around the lawn all Easter Sunday, I've found that there's nothing better to do with those left over colored eggs than to chop them up and add a little of this or a little of that for a quick afternoon meal. I make food for one, so an open-faced avocado egg salad sandwich is a quick and easy way to use up those pretty eggs.



Recipe:
2 Hard Boiled eggs, diced up
1 tbsp yellow mustard
2 tbsp olive oil mayo
dash pepper
dash salt
dash dill
dash garlic salt
1/4 Large Avocado, sliced

Served on toasted Multi-Grain bread from Trader Joes. This bread is my favorite because it's naturally sweet, but high in fiber and flavor. Adding just a tab of butter to the toasted naked bread is even delicious.