Chicken-Avocado Salad (Kathy’s recipe)

2 cup finely chopped cold cooked chicken
1/2 cup finely chopped celery
1 salt and pepper
1 tbsp fresh lemon juice
1 ds hot pepper sauce
1/2 cup mayonnaise
2 lg. ripe avocados
2 hard cooked eggs sliced
Combine all ingredients except avocados and eggs. Have avocadoes and remove seeds. Scoop out pulp and reserve avocado shell. Dice pulp and add to chicken mixture. Fill shells with mixture. Top with egg slices.  (serves 4)