Avocado-Egg Salad
Description
Fresh lemon juice, avocado, and chipotle powder bring zesty flavor to this quick and easy egg salad that's great for lunch or dinner.
Ingredients
•
8 large eggs
•
2 ripe avocados, mashed
•
1 tablespoon fresh lemon juice
•
1/2 teaspoon sea salt, or to taste
•
1/8 teaspoon chipotle chili powder
Directions
1
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.
2
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.
3
Peel and roughly chop the hard-boiled eggs.
4
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.