Chopped Egg And Avocado Sandwich - cooking recipe

Ingredients

3 large hard-boiled eggs, peeled and chopped
3 tablespoons white onions, chopped (use less if you prefer I would)
2 tablespoons fresh parsley leaves, chopped
1 teaspoon fresh dill or 1/4 teaspoon dried dill, chopped
1/2 teaspoon Dijon mustard
2 teaspoons mayonnaise
1 large Hass avocado, diced (about 3/4 pound)
1/4 teaspoon sea salt (to taste)
1/16 teaspoon black pepper (to taste)
6 -8 slices brioche bread or 6 -8 slices challah, lightly toasted
4 slices muenster cheese, Mexican manchegoor Monterey Jack cheese (optional)

Preparation

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.