Egg Salad & Avocado Bruschetta

6 hard-boiled eggs, peeled

1/3 cup mayonnaise

1 to 2 tablespoons Sweet Dillapeno (available at Sweet Gourmet)

2 teaspoons mustard

1/4 teaspoon salt and black pepper

2 large avocados, ripe

sprinkling of Salt Sisters lime salt (available at Sweet Gourmet)

cracked black pepper

good crusty bread

extra virgin olive oil

fresh chopped parsley & paprika, for garnish

Rough chop eggs into big or small chunks, whatever your preference. Stir in mayo, Dillapeno, mustard, salt and pepper. Chill for at least 1 hour. When ready to assemble, drizzle bread slices with olive oil. Grill in grill pan to get good toast on both sides.

Cut avocados in half and remove seed. Use avocado slicer to cut perfect slices. Layer slices on the grilled bread. Sprinkle with the lime salt and cracked black pepper. Top with the egg salad. Sprinkle with fresh parsley and paprika. Cut in half and serve. (Makes 6 to 8 open-faced toast slices. Double that if cutting in half.)