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6 Eggs (I encourage you to choose organic, local if possible)
1 Cucumber (diced)
1 Bell Pepper (diced)
½ cup Carrots (chopped then measured)
1 Avocado (chopped)
Salt and Pepper (to taste)
1 tablespoon Mustard (I like spicy brown)
3 tablespoons Rice Vinegar (see note)
1 tablespoon EV Olive Oil
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