Ingredients
- 8 large eggs
- 2 ripe avocados, mashed
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt, or to taste
Why You'll Keep Making This
Kitchen Advice
- 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.
Step 1
Place 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.
Step 2
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.
