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Avocado-Egg Salad
Avocado-Egg Salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Zesty egg salad with lemon, avocado, and chipotle powder - perfect for any meal.
Ingredients:
  • 8 large eggs
  • 2 ripe avocados, mashed
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon sea salt, or to taste
  • 0.125 teaspoon chipotle chili powder
Instructions:
  • In a medium pot, submerge the eggs in water by a few inches. Cover the pot and bring to a gentle boil over high heat. Cook the eggs for 10 to 12 minutes.
  • After draining water from eggs, quickly rinse them with cold water. Place eggs in an ice bath and let them cool for 10 minutes. Keep eggs in the refrigerator until needed.
  • Peel and coarsely chop the hard-boiled eggs.
  • Combine ripe avocado with zesty lemon juice, a pinch of salt, and smoky chipotle powder in a mixing bowl. Gently mash the avocado to your desired level of creaminess. Incorporate chopped eggs into the mixture, stirring thoroughly.

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