2 cups baby greens (spinach, arugula, or spring mix)
Instructions:
Place eggs into a medium pot and cover by at least 2 inches with cold water. Bring to a boil (uncovered).
Once boiling, turn off heat, cover, and let eggs sit on burner for 15 minutes. When done, drain the hot water and give eggs an ice bath (or run cold water over them for about 5 minutes).
Once eggs are cooled, peel, chop and set aside.
Combine avocado, lemon juice, mayo, mustard, dill, sunflower seeds, salt & pepper in a large bowl and mix well.
Add eggs and mix until combined.
Chill until serving. Serve on a bed of greens.
Nutrition Info Per Serving: Calories 551 Total Fat 49 g Cholesterol 421 mg Sodium 118 mg Potassium 788 mg Total Carbohydrate 12 g Dietary Fiber 8 g Sugars 2 g Protein 18 g