Cut avocado and hard-boiled eggs into small cubes and place everything in a medium bowl.
Add sour cream, chipotle chili powder, red pepper, hot sauce, salt and pepper. Gently mix until desired consistency reached. (I like my salad a tad bit on a chunky side.)
Divide the avocado egg salad into 4 equal parts, and spread on 4 slices of bread.
Top with other bread slices and cut the ends off.
Then cut each bread into 3 small tea sandwiches. Serve immediately.
Notes
For step-by-step photos and additional notes, read the post above.