This creamy, protein-packed salad is perfect for a quick lunch or light dinner. With simple ingredients like eggs and avocado, it’s easy to make and deliciously satisfying.
Start by placing the eggs in a pot and covering them with a few inches of water. Put the pot on high heat, cover it, and bring the water to a gentle boil. Let the eggs cook for about 10 to 12 minutes. Once they’re done, drain the hot water and run cold water over the eggs right away to stop them from cooking further. Then, transfer the eggs to an ice bath and let them chill for about 10 minutes. You can pop them in the fridge until you’re ready to use them.
When you’re ready, peel the eggs and roughly chop them. In a bowl, add the avocado along with some lemon juice, salt, and a pinch of chipotle powder. Give it a good mash, but don’t worry about making it perfectly smooth—leaving it a bit chunky adds a nice texture. Finally, fold in the chopped eggs and mix everything together until well combined.
- Use ripe but firm avocados to avoid mushy texture.
- Hard-boil eggs just right to keep yolks creamy, about 9-12 minutes.
- Add a squeeze of lemon juice to the avocado to prevent browning.
This salad is a perfect balance of creamy avocado and protein-packed eggs. It’s quick to make and feels fresh and satisfying. Plus, it’s great for a light lunch or a healthy snack.
Serve this salad on toasted bread for a delicious sandwich or spoon it over a bed of greens for a hearty salad. It also pairs well with crackers or as a side to grilled chicken.
Store in an airtight container in the fridge for up to 2 days. To keep the avocado from turning brown, add a little extra lemon juice on top and cover the surface with plastic wrap before sealing.
