12 large hard-boiled eggs
1 ripe avocado
1/4 cup sour cream
1 teaspoon salt
1 dash Tabasco sauce
1/2 cup salsa, to garnish
12 tortilla chips, to garnish
Cut the hard-boiled eggs in half lengthwise. Spoon out the yolks and place into a resealable bag. Set the egg white halves onto a plate.
Add the avocado, sour cream, salt and Tabasco to the bag of yolks. Seal the bag and mash together using your hands until completely mixed.
Snip a bottom corner of the bag and pipe the filling into the egg-white halves, creating a small mound.
Garnish with 1/2 piece of tortilla chip and drops of salsa. Serve.