Egg and Avocado Salad

1. Using a cutting board, chop the eggs until finely minced.
    
2. In a food processor or blender, process the chickpeas, ¹⁄₂ avocado, the mustard, water, white vinegar, salt, and pepper for 15 seconds, scraping the sides as needed. Process for 15 seconds, or until the mixture is smooth.
    
3. In a medium bowl, gently stir together the egg, the remaining ¹⁄₂ avocado, the tarragon, and the chickpea mixture.
    
4. Put a lettuce leaf in each pita half. Add the egg salad. Serve immediately.
    

Level 4: Pureed
Omit the lettuce and pita. and lettuce leaf. In a food processor or blender, process the desired serving(s) on into a blender and blend until smooth. There should be no separation of liquid.

Level 5: Minced and Moist
Omit lettuce and pita. Using a food processor, blender, or knife, process or cut the egg salad mixture into pieces at least 4 millimeters in size. The pieces should be moist and fit between the tines of a fork. There should be no separation of liquid.

Level 6: Soft and Bite-Size
Omit lettuce and pita. Substitute a soft, moist slice of whole-wheat bread for the pita. If needed, using a food processor, blender or knife, process or cut the food into pieces that are 1.5 x 1.5 centimeters (about the size of your thumbnail).