Amazing Avocado-Egg Salad Sandwiches

AMAZING AVOCADO-EGG SALAD SANDWICHES
6 boiled eggs
3 T. water
3 T. cider vinegar
1 T. sugar
/14 c. finely chopped celery
¼ c. mashed ripe avocado
1 T. Miracle whip or mayo
1 T. fresh lemon juice
1 T. Dijon mustard
Kosher salt/black pepper
3 T. dry-roasted salted sunflower seeds
8 slices whole-grain sunflower bread, toasted
1 c. baby arugula
4 heirloom tomato slices

1. Combine water, vinegar and sugar in microwave safe bowl. Microwave on HIGH 2 minutes or until boiling.
2. Add celery and let stand 15 minutes. Drain.
3. Combine avocado, mayo, juice, mustard, salt and pepper in bowl. Stir well until smooth.
4. Peel eggs and slice in half lengthwise. Chop the eggs.
5. Gently stir eggs, celery and sunflower seed into avocado mixture.
6. Top 4 slices of bread with about ½ c. of egg mixture, ¼ c. arugula, 1 tomato slice and remaining bread slices.
   *To prevent avocado from browning in leftover egg salad, place any remaining salad in a bowl and cover surface with plastic wrap. Then cover entire bowl tightly with plastic wrap.