Description
This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice.
Ingredients
- 8 large eggs
- 2 each ripe avocados, mashed
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt, or to taste
- ⅛ teaspoon chipotle chili powder
Instructions
- Place eggs in a medium pot and cover with a few inches of water. Cover and place over high heat. Bring water to a full (but gentle) boil and cook
- 10 to 12 minutes.
- Drain water and immediately run cold water over eggs. Transfer eggs to an ice bath and allow to chill for 10 minutes. Refrigerate eggs until ready to use.
- Peel and roughly chop the hard-boiled eggs.
- Add avocado to a mixing bowl with lemon juice
- salt
- and chipotle powder. Mash
- leaving it slightly chunky if desired. Add chopped eggs and stir well to combine.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 5