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8 hard-boiled eggs, mashed with a fork
1 tablespoon chopped chives
1/4 cup mayo
1 tablespoon dijon mustard
2 tablespoons finely diced celery
salt and pepper, to taste
squeeze of fresh lemon juice
couple dashes tabasco or hot sauce of choice
2 avocados, sliced in half, pits removed
Combine all ingredients except avocados and mix well. Add more mayo if you desire a creamier consistency. Divide the egg salad among the four avocado halves and serve.