This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.
Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.
Per Serving: 240 calories; protein 8.3g; carbohydrates 9.5g; fat 19.9g; cholesterol 215.9mg; sodium 293.4mg.