EGG SALAD TEX-MEX.

Makes enough for 4 tostadas.

6 eggs
1 avocado, chopped
Small handful of cilantro {plus additional for serving}
1 chipotle chile {in adobo} finely chopped
Sea salt
4 corn tortillas
1 lime, cut into wedges {for serving}

1. Cook eggs according to the recipe The Perfect Boiled Egg {page} or utilize 6 hard-boiled Easter eggs, roughly chop the eggs and put them in a bowl.
2. Add the avocado, cilantro, chopped chipotle, and salt to taste. Refrigerate for 2 hours before serving.
3. To serve, preheat the oven to broil. When the oven's hot, toast your tortillas by putting them directly on the rack, making sure to flip them to the other side after about a minute. Be sure to watch them carefully so they don't burn. Spoon one-fourth of the egg salad on each.