Crab And Avocado Salad - cooking recipe

Ingredients

2 large avocados
1/2 c. mayonnaise
1 tsp. catsup
10 oz. crabmeat
2 large, roughly chopped, hard-cooked eggs

Preparation

Halve the avocados.
Discard the seed; scoop out the flesh, leaving 1/2 inch of flesh as a shell in the avocado skin.
Slice the scooped out flesh.
Combine the mayonnaise with the catsup; add the crabmeat, tossing to coat it.
Add the eggs and sliced avocado; mix well.
Heap into the scooped out shells.