K-2 Avocado Egg Salad


6 eggs
1/4 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. K-2 Keenan's Killer Mean Greet Hot Sauce
salt and freshly ground pepper
8 slices whole grain bread, toasted; or pita pockets
1 avocado, halved, peeled, pitted and chopped


Cook the eggs for 10 minutes in a saucepan of simmering water, covering the eggs. Drain and cool under cold running water, then peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, K-2 Keenan's Mean Green Hot Sauce and chopped avocado. Season with salt and pepper.

Spread 4 slices of toast with mayonnaise if you wish. Then spread each with 1/4 of the avocado egg salad mixture, or fill pita pockets, and serve.