Avocado-Egg Salad

This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice.

Step: 1

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.

Step: 2

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.

Step: 3

Peel and roughly chop the hard-boiled eggs.

Step: 4

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.

Per Serving: 244 calories; protein 11.7g; carbohydrates 7.8g; fat 19.7g; cholesterol 297.6mg; sodium 294.3mg.