Avocado-Egg Salad

This avocado-egg salad is loud for lunch. Eat in this area toasted bread later than watercress or greens of choice.

The ingredient of Avocado-Egg Salad

1. 8 large eggs
2. 2 each ripe avocados, mashed
3. 1 tablespoon fresh lemon juice
4. u00bd teaspoon sea salt, or to taste
5. u215b teaspoon chipotle chili powder

The instruction how to make Avocado-Egg Salad

1. Place eggs in a medium pot and cover gone a few inches of water. Cover and place greater than high heat. Bring water to a full (but gentle) boil and cook, 10 to 12 minutes.
2. Drain water and suddenly control manage cold water beyond eggs. Transfer eggs to an ice bath and assent to chill for 10 minutes. Refrigerate eggs until ready to use.
3. Peel and all but chop the hard-boiled eggs.
4. Add avocado to a mixing bowl following lemon juice, salt, and chipotle powder. Mash, neglect it slightly chunky if desired. ensue chopped eggs and advocate well to combine.

Nutritions of Avocado-Egg Salad

calories: 244 calories
carbohydrateContent: 7.8 g
cholesterolContent: 297.6 mg
fatContent: 19.7 g
fiberContent: 5.4 g
proteinContent: 11.7 g
saturatedFatContent: 4.2 g
servingSize:
sodiumContent: 294.3 mg
sugarContent: 1.2 g
transFatContent:
unsaturatedFatContent: