8 medium hass avocados pitted peeled halved chopped
15 servings hot sauce
0.3 cup lime juice plus extra lime wedges fresh for serving 3 limes
1 bag plantain chips
15 servings salt
8 scallions light white green finely chopped
2 medium tomatoes cored finely chopped
0.3 cup water
0.3 cup vinegar white
Equipment
bowl
sauce pan
plastic wrap
Directions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, cover and turn off the heat.
Let the eggs sit for 10 minutes. Cool the eggs completely before peeling and chopping into small cubes; set aside.
Place the scallions, tomatoes, cilantro, lime juice, vinegar, 1/4 cup of water and some salt in a large bowl and stir to combine.
Add the avocados, eggs and a few dashes of hot sauce and stir gently to combine, being careful not to mash the avocados or eggs too much. Cover with plastic wrap and refrigerate until chilled.
Serve within a couple of hours with tortilla chips.
