SAUCE:

1 c. mayonnaise
1/3 c. bottled chili sauce
1 tbsp. grated onion
1 tbsp. drained horseradish
Cayenne to taste
1/2 c. well-chilled heavy cream
1 lb. cooked crab meat, picked over and flaked
2 avocados, halved, peeled, pitted, and rubbed with juice of one lemon
1 tbsp. snipped, fresh chives
1/2 lb. Belgian endive separated into leaves
1 hard boiled egg, quartered
Quartered and whole chives for garnish

In a bowl combine the first 5 ingredients. Beat the cream until it holds soft peaks and fold it into the above mixture. Chill the sauce for 1-4 hours.

In another bowl, toss the crab meat with 1/2 cup of sauce and mound the mixture in the avocado halves. Sprinkle the filling with the snipped chives and arrange the avocados on a platter with the endive, the egg wedges, and the whole chives. Drizzle the egg wedges with some of the sauce. Serve the remaining sauce in a bowl.