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
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.
