2 eggs
2 ripe Hass avocados peeled and chopped
1 onion, finely diced
1 tomato, finely diced
3 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon wasabi powder
1 green onion, thinly sliced
chopped fresh cilantro