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My review
Avocado-Egg Salad
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KNOEL1414
"This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice."
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Ingredients
35 m servings 244Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can use lime juice instead of lemon.