Avocado-Egg Salad

Fresh lemon juice, avocado, and chipotle powder bring zesty flavor to this quick and easy egg salad that's great for lunch or dinner.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 244 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt, or to taste
• 8 large eggs
• 2 each ripe avocados, mashed
• ⅛ teaspoon chipotle chili powder

Recipe Instructions

Step 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.

Step 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.

Step 3

Peel and roughly chop the hard-boiled eggs.

Step 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.