Ingredients

8 hard boiled eggs

2 avocados

1 small head icebery lettuce, shredded

1 cup sliced celery

3/4 cup chopped fresh, parsley

1/3 cup chopped scallions (green onions)

1 Tablespoons paprika

1/4 teaspoon Cayenne pepper

1/2 teaspoon salt

1 1/2 Tablespoons Luzianne Creole mustard (or other coarse grained mustard)

1/4 cup red wine vinegar

1/2 cup vegetable oil

1 small lemon, cut in half

Preparation

  1. For the sauce: In a medium bowl, combine the paprika, cayenne pepper, salt, mustard, vinegar, oil, scallions, and parsley, and whisk until blended.

  2. Just before serving, cut the avocados in half, remove pit and rub with the cut lemon.

  3. Divide the shredded lettuce among 4 plates. Cover with chopped celery.

4.Place one avocado half on each plate. Cut the eggs in half and place 4 halves beside each avocado. Fill avocados with the sauce and serve.