1. Eggs: Hard boil, cool, peel and chop. 2. Bread: toast or plain, your choice. 3. Chives: finely chop. 4. Parsley: finely chop. 5. In a medium bowl, combine the chopped eggs with mayonnaise. Season with salt and pepper to taste. Mix until creamy but still slightly chunky. 6. Spread the egg salad evenly over slices of bread. 7. Place tomato slices on top of the egg salad. 8. Sprinkle generously with chopped chives and parsley for freshness and color. 9. Top with the remaining bread slices. 10. Serve immediately. * Boil eggs for 9–10 minutes, then cool quickly in cold water so they peel easily. * Add mayonnaise gradually—just enough to bind without making it runny * Use ripe, firm tomatoes and fresh herbs (chives + parsley) right before serving.

   1. Place the eggs in a saucepan, cover with cold water, bring to a boil and boil for 13 min over medium heat. Using a spoon, carefully transfer the cooked eggs into a bowl with cold water and let sit for 3 minutes. Remove from water, place on paper tomel and let cool completely. 2. Finely chop half of the onion. 3. Chop half of bell pepper. 4. Carefully cut the eggs in half. Put the egg white halves aside and mash the yolks with a fork or use a blender. 5. Cut the avocado in half, remove the pit and scoop out the avocado flesh with a spoon. Mash the avocado with a fork until smooth. Drizzle the juice of half a lemon over the avocado. 6. I a medium size bowl: combine onion, bell pepper, yolks and avocado. Add salt and pepper as much as you like. Stir until smooth. 7. Fill the egg whites with the avocado mixture.