This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice.
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.
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.
Peel and roughly chop the hard-boiled eggs.
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.