Salad with Avocado and Eggs

Ingredients 0/4

Step 1

Place the eggs in a medium pot and covering them with a few inches of water. Put the pot over high heat and bring the water to a gentle boil. Let the eggs cook for about 10 to 12 minutes. Once done, drain the hot water and immediately run cold water over the eggs to cool them down. For best results, transfer the eggs to an ice bath and let them chill for around 10 minutes. After that, you can pop them into the fridge until you're ready to use them.

Step 2

When you're ready, peel the eggs and roughly chop them up. In a mixing bowl, add the avocado along with some lemon juice, salt, and a pinch of chipotle powder. Mash everything together, but don’t worry about making it completely smooth—leaving it a bit chunky adds nice texture. Finally, stir in the chopped eggs and mix everything well.