Egg Salad Toast with Avocado and Baby Kale

1. Bring a small pot of water to a boil. 
2. Carefully add 2 eggs to the boiling water and boil for 6 minutes. 
3. Immediately transfer the cooked eggs into a bowl of ice water to cool completely. 
4. Once cooled, peel the eggs and mash them lightly with a fork in a bowl. 
5. Add a spoonful of Dijon mustard, a splash of apple cider vinegar, a squeeze of lemon, salt, pepper, and fresh dill to the mashed eggs. Mix well to combine. 
6. Toast the gluten-free pumpernickel bread. 
7. Top the toasted bread with the prepared egg salad, sliced avocado, and baby kale.