With the rack in the top position, preheat the oven to broil.
Place the slices of bread on a baking sheet. Drizzle with the oil and season with salt. Bake for 5 minutes, turning the slices over halfway through cooking. Let cool.
In a bowl, mash the avocados and lime juice with a fork until smooth. Season with salt and pepper. In another bowl, mix the cucumber and dill. In a third bowl, combine the mayonnaise, water and Tabasco.
Spread the avocado purée on the toast. Garnish with the eggs and cucumber. Season with salt and pepper and drizzle with the mayonnaise mixture. Delicious for lunch.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.