The avocado-egg salad is a delicious lunch option. Eat with your choice of greens or watercress on toast.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 8 large eggs
- 2 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.
- You can use lime juice instead of lemon.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 298 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 294 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy way to eat egg salad. No mayo is a nice change