Deviled Eggs Remoulade

• 8 hard-boiled eggs, peeled and halved
• 1 Tbsp. chopped yellow onion
• 1 Tbsp. chopped celery
• 1/2 tsp. small capers
• 1/4 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 1/2-inch-thick slices, then into half-moons
• One 8-10-oz. bag of baby lettuces or spring mix
• 1/2 cup red remoulade sauce (see Shrimp Remoulade with Two Sauces, )

1. Scoop the yolks out into a bowl.
2. Reserve the egg-white halves.
3. Add the onion, celery, capers, mayonnaise, mustard, salt, and Tabasco to the yolks and mix well with a whisk.
4. (You can even beat it to fluffiness.)
5. Load the mixture into a pastry bag and pipe it into the centers of the egg white halves.
6. Cut the avocado halves into 1/4-inch-thick slices.
7. Fan out each sliced avocado half on one side of an individual plate, with the slices overlapping.
8. Place an egg half in the avocados pit indentation.
9. Put 2 tomato half-moons and another egg half on the other side of the plate.
10. Surround all with lettuce leaves.
11. Drizzle the remoulade sauce generously over each salad and serve chilled.

eggs, yellow onion, celery, capers, mayonnaise, yellow mustard, salt, avocados, tomatoes, spring mix, red remoulade sauce

Taken from www.cookstr.com/recipes/deviled-eggs-reacutemoulade (may not work)