Avocado-Egg Salad Sandwiches With Pickled Celery

• 6 large eggs
• 3 tablespoons water
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/4 cup finely chopped celery
• 1/4 cup mashed ripe avocado
• 1 tablespoon canola mayonnaise
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 3/8 teaspoon kosher salt
• 2 tablespoons dry-roasted salted sunflower seeds
• 8 (1-ounce) slices whole-grain sunflower bread, toasted (such as Ezekiel)
• 1 cup baby arugula
• 4 heirloom tomato slices

1. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add eggs to steamer. Cover and steam eggs 16 minutes. Remove from heat. Place eggs in a large ice water-filled bowl.
2. While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
3. Meanwhile, combine avocado, mayonnaise, juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
4. Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about 1/2 cup egg mixture, 1/4 cup arugula, 1 tomato slice, and remaining 4 bread slices.
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eggs, water, cider vinegar, sugar, celery, mashed ripe avocado, canola mayonnaise, lemon juice, mustard, black pepper, kosher salt, sunflower seeds, bread, baby arugula, tomato

Taken from www.myrecipes.com/recipe/avocado-egg-salad-sandwiches-pickled-celery (may not work)