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Tuna and Avocado Salad



2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste


Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring.
Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.













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