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	NAPPY PIE 3 Ripe avocados, peeled and thinly sliced 6 Hard cooked eggs 4 tb Green onion, finely chopped 6 tb Miracle whip 1/4 t Dijon mustard 2 tb Chopped fresh parsley Juice of half a lemon Salt and pepper to taste 1 1/2 c Sour cream, mixed with 1/8 t Dijon mustard 1/2 c Jalapeno jelly Dip sliced avocado in lemon juice and arrange on bottom of a quiche or pie plate. Mash the cooked eggs and combine with the green onion, miracle whip, mustard, parsley and salt and pepper. Spoon an even layer over the avocados, then spread sour cream mixture evenly over top. Spread Jalapeno jelly over top, cover and chill for several hours. Serve with crackers, and let your guests, spoon the dip on the crackers.
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