Ingredients

• 2 Large Eggs
• 1 Large Avocado, peeled, pitted and chopped
• 1 Tbsp. Fresh Lime Juice
• ½ tsp Kosher Salt
• 4 Slices Rye Bread
• 1 Can (5 Oz.) Light Tuna in water, drained
• ½ Cup Unsalted Beet Chips
• ½ Cup Watercress
• 2 Tbsp. Radishes, thinly sliced
• 2 Tbsp. Red Onion, thinly sliced
• 1 Tbsp. Fresh Dill, coarsely chopped

Instructions

1. Heat medium covered saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 8 minutes. Remove eggs with a slotted spoon to bowl of ice water; let cool 1 minute or until cool enough to handle. Peel eggs; cut lengthwise into quarters.
2. In small bowl, mash avocado, lime juice and salt with a fork.
3. Toast bread; top with avocado mixture, tuna, chips, watercress, radishes, onion, dill and eggs.