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
- 8 large eggs
- 2 each ripe avocados, mashed
- 1 tablespoon fresh lemon juice
- u00bd teaspoon sea salt, or to taste
- u215b teaspoon chipotle chili powder
The instruction how to make Avocado-Egg Salad
- 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.
- 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.
- Peel and all but chop the hard-boiled eggs.
- 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 caloriescarbohydrateContent: 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: