Mix dressing ingredients in small bowl. Reserve and refrigerate 6 center slices from eggs for garnish. Chop remaining eggs. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix. Add dressing; stir gently just until ingredients are evenly coated with dressing. Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices. Can serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.
*For neat even slices in one stroke, use an egg slicer. For chopping, slice egg in egg slicer, carefully position egg crosswise in slicer tray and slice again. Don?t have a slicer? A sharp-bladed pastry blender will chop eggs quickly too.