6 hard cooked eggs
1 medium tomato, finely chopped
3 green onions, sliced or 1 teaspoon onion powder
1/4 cup mayonnaise or salad dressing
1/2 of a 1 1/4 ounce package taco seasoning mix (about 2 tablespoons)
leaf lettuce
1 recipe Tortilla Bowl (see below)
1/2 cup dairy sour cream (optional)
1/2 of a 6 ounce container frozen avocado dip, thawed (optional)
cilantro sprigs
assorted crackers

Directions:
Peel eggs; reserve 1 yolk for garnish. Finely chop remaining eggs. Combine chopped eggs, tomato, green onions or onion powder, mayonnaise or salad dressing, and taco seasoning.

Cover an 8 or 9 inch round serving tray with the lettuce, removing any hard stems. Place tortilla bowl on lettuce; fill with egg mixture. Tope with sour cream and avocado dip if desired.

Sieve reserved egg yolk over dip. Top with cilantro. Arrange crackers around bowl.

Makes 1 2/3 cups.

Tortilla Bowl:
In a 6 quart Dutch oven or deep fat fryer heat about 2 1/2 to 3 inches of cooking oil or shortening to 375°F. Using a tortilla basket fryer, center one 8 or 10 inch four tortilla on the bottom of the inner basket. Lightly lace the outer basket over tortilla. Turn basket fryer over. Warm tortilla in oil for a few seconds before pushing the inner and outer baskets together.

Deep fry in hot oil for 30 seconds or till golden, rotating basket in oil so top portion of tortilla is cooked. Pour hot oil out of tortilla bowl before removing the basket fryer. Invert over paper towels to drain for a few seconds. Remove the outer basket. Using tongs, carefully lift tortilla bowl from basket.

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