6 large eggs
1 large avocado, divided
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon chipotle powder
2 medium scallions, chopped
1 rib celery, chopped
1 large jalapeño, chopped
1/4 cup fresh cilantro, coarsely chopped
Place the eggs in a medium pot, and add cold water to cover them by an inch. Place over high heat and bring to a boil. As soon as the water comes to a full rolling boil, remove from the heat, cover and let stand for 14 minutes.
Drain the eggs, rinse with cold water, then place the cooked eggs in the refrigerator to chill completely. When cold, peel, rinse and chop the eggs. Place in a medium bowl.
Halve the avocado and remove the pit, then scoop half of the flesh into a large bowl. Mash thoroughly, then stir in the lime, salt and chipotle powder.
Add the scallions, celery, jalapeño, cilantro and chopped egg, and stir. Using the tip of a paring knife, cut the remaining avocado half into cubes in the shell, then use a spoon to scoop the cubes out into the salad. Fold into the egg salad, and serve.
Serving Suggestion: This rich sandwich filling goes great with all kinds of bread. Serve on a fluffy brioche roll, between two slices of hearty rye or tuck into a whole-wheat pita and add a lettuce leaf and tomato slice, if you wish. Or serve as an appetizer in a pretty bowl, surrounded with an assortment of crackers or toasted slices of whole wheat baguette.