Triples (Triple-layered mini-sandwich)

Ingredients

• 12 slices of bread
• 4 hard-boiled eggs
• 4 tablespoons of mayonnaise
• 1 medium-sized onion
• 1 large green pepper
• 2 ripe avocados
• 1/2 teaspoon of vinegar
• 1 teaspoon of salt
• 2 plum tomatoes
• 1 cup of boiling water

Instructions

Egg filling
1. Mash the eggs with a fork.
2. Chop the onion and the pepper and the tomatoes (get rid of the seeds) into very small cubes.
3. Put the onion and the pepper in the hot water for two minutes. Drain all the water.
4. Mix the eggs, half a teaspoon of salt, mayonnaise, onion, green pepper, and tomatoes.
5. Adjust salt to taste. Reserve.
Avocado filling
6. Mash the avocados with a fork, but not so much it turns into a paste.
7. Add half a teaspoon of salt and the vinegar.
8. Adjust salt to taste.
Assemble
9. Put two tablespoons of the egg mix on top of a slice of bread,
10. Cover with another slice. Put another two teaspoons of the avocado mixture on top of the second bread slice and cover with a third.
11. Repeat with the rest of the bread.
12. Refrigerate covered with saran wrap for 20 minutes. With a very sharp bread knife cut the sandwiches into 4 triangles or small squares.
13. Serve immediately.