Tuna And Avocado Salad

2 each large hard-boiled eggs
2 teaspoon louisiana hot sauce
1 cup avocado, mashed
1/2 cup onion, chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoon mayonnaise (maybe 3 tbs)
2 tablespoon dill relish
1 fresh lemon juice
1 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, a vocado, dill pickles or relish,
salt, Louisiana hot sauce, and mayonnaise. Serve over
lettuce.