In a bowl, mash eggs and avocado together. Add green onion, dill, mustard and lemon juice. Season to taste. Top 4 slices of bread with egg-avocado salad and spread chèvre cheese on the remaining slices. Combine to make up sandwiches. In a skillet over medium heat, grill sandwiches in a little oil 2 minutes or so per side, pressing with a spatula to flatten (or cook in a panini grill). Serve hot.

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4 hard boiled eggs, sliced 1 ripe avocado 1 green onion, chopped fine 1 Tbsp. (15 mL) chopped dill 1 tsp. (5 mL) Irresistibles Dijon mustard 1/2 lemon, juiced salt and pepper to taste 8 slices Irresistibles multigrain bread 1/2 cup (125 mL) fresh chèvre cheese sufficient quantity, vegetable oil