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Place the scallions, tomatoes, cilantro, lime juice, vinegar, 1/4 cup of water and some salt in a large bowl and stir to combine. Add the avocados, eggs and a few dashes of hot sauce and stir gently to combine, being careful not to mash the avocados or eggs too much. Cover with plastic wrap and refrigerate until chilled. Serve within a couple of hours with tortilla chips.