12 large, hard-boiled eggs
1 ripe avocado
1/4 cup sour cream
Dash of Tabasco sauce
1/2 cup of salsa
12 tortilla chips
Yields: 24 servings
- CUT hard-boiled eggs in half length-wise. SPOON out yolks and PLACE into a re-sealable bag. SET egg white halves onto a plate.
- ADD avocado, sour cream, salt and tabasco to bag of yolks. SEAL bag and MASH together with hands until completely MIXED.
- SNIP one corner of the bag and PIPE into the egg white halves creating a small mound.
- GARNISH with 1/2 piece of tortilla chip and drops of salsa and SERVE.
For perfect hard-boiled eggs, place 12 eggs in a pan and cover with one inch of water. Bring just to a boil. Remove pan from heat and cover with lid. Let eggs steam for 12 minutes. Cool in cold water for 15 minutes.
Additional garnishes include shredded Mexican cheese or chopped cilantro.