Tostada with Hard-Boiled Egg and Cream

Step 1

Place the 4 eggs in a small pot, cover with cold water, and bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 10 minutes.

Step 2

Drain the eggs and run under cold water until cool enough to handle. Peel and roughly chop the eggs into small pieces.

Step 3

In a bowl, combine the chopped eggs, 0.5 cup sour cream, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mash lightly with a fork until well mixed but still chunky.

Step 4

Thinly slice the 2 green onions, separating white and green parts. Stir the white parts into the egg mixture.

Step 5

Place the 4 tostada shells on a plate. Divide the egg mixture evenly among them, spreading to cover.

Step 6

Drizzle each tostada with about 2 tablespoons of the red salsa. Sprinkle with the green onion tops and serve immediately.

Step 7

If you like, add a dash of hot sauce or a squeeze of lime for extra brightness.