- 8 hard-boiled eggs, peeled and halved
- 1 Tbsp. chopped yellow onion
- 1 Tbsp. chopped celery
- ½ tsp. small capers
- ¼ cup mayonnaise
- 2 Tbsp. yellow mustard
- 1/8 tsp. salt
- 4 dashes of Tabasco
- 4 small ripe but not soft Hass avocados, halved, pitted, and peeled
- 2 large ripe tomatoes (Creoles or beefsteak), cut crosswise into ½-inch-thick slices, then into half-moons
- One 8-10-oz. bag of baby lettuces or spring mix
- ½ cup red rémoulade sauce (see Shrimp Rémoulade with Two Sauces, )
- Scoop the yolks out into a bowl. Reserve the egg-white halves.
- Add the onion, celery, capers, mayonnaise, mustard, salt, and Tabasco to the yolks and mix well with a whisk. (You can even beat it to fluffiness.)
- Load the mixture into a pastry bag and pipe it into the centers of the egg white halves.
- Cut the avocado halves into ¼-inch-thick slices. Fan out each sliced avocado half on one side of an individual plate, with the slices overlapping. Place an egg half in the avocado’s pit indentation. Put 2 tomato half-moons and another egg half on the other side of the plate. Surround all with lettuce leaves. Drizzle the rémoulade sauce generously over each salad and serve chilled.