1teaspoonchopped fresh dill, or 1/4 teaspoon dry dill
1/2teaspoondijon mustard
2teaspoonsmayonnaise
1(about 3/4 pound)large ripe Mexican avocado, halved, seeded, meat scooped out and diced
1/4teaspoonkosher or coarse salt, or to taste
Ground black pepper, to taste
6 to 8slicesbrioche or challah, or any bread of your choice, lightly toasted
4slicesMuenster, Mexican manchego, or chihuahua, or Monetery Jack cheese (optional)
To Prepare
In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together. Toss in the avocado, sprinkle with salt and pepper and gently mix well.
Lightly toast the bread slices. Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.