Spicy Avocado Egg Salad with Crispy Cheese Chips

1. Preheat Oven

Start by preheating your oven to 350°F.

2. Prepare Baking Sheet

Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

3. Cook Eggs

Place the eggs in a medium saucepan, cover them with water, and bring to a boil. Cook for 10-12 minutes until fully hard-boiled.

4. Cool Eggs

Transfer the cooked eggs to an ice bath or run under cold water for about a minute to make peeling easier.

5. Bake Cheese Chips

On the prepared baking sheet, create two mounds of shredded cheese, using about ¼ cup each. Bake for 7 minutes until the edges turn brown and the center is fully melted. Cool for 5 minutes to crisp up.

6. Prep Ingredients

While the cheese chips are baking and cooling, stem, rib, seed, and finely dice the jalapeño. Chop the hardboiled eggs into bite-sized pieces.

7. Mash Avocado

Mash the avocado in a bowl, seasoning with a pinch of pink salt and some freshly ground black pepper to taste.

8. Combine Ingredients

Add the chopped eggs, diced jalapeño, and chopped cilantro to the mashed avocado, mixing until well combined.

9. Serve

Place the crispy cheese chips on plates and top each with a generous portion of the spicy avocado egg salad. Enjoy!