1. Place three eggs in a pot and cover with one inch of cold water.
2. Bring water to a boil over medium to high heat.
3. Remove the pot from heat and let sit for 10 minutes.
4. Drain water and run the eggs under cold water.
5. Place eggs in the refrigerator for one hour to cool.
6. For egg salad, chop the hard boiled eggs to preferred texture.
7. Add mayo, mustard, and salt and pepper.
8. Mix thoroughly.
9. Place in the refrigerator to chill.
10. For the salad, chop zucchini and yellow squash into small pieces. Shred or chop carrots.
11. Toss zucchini, yellow squash, carrots, and spinach together.
12. Slice the avocado and place on top of the salad.
13. Separately, whisk EVOO, the juice of one lemon, apple cider vinegar, and salt and pepper. Dress salad to personal preference.
14. Remove egg salad from fridge and scoop on top of salad.
15. Enjoy!
