Avocado Egg Salad

This super flavorful Avocado Egg Salad is made with super simple ingredients. All the nutritious goodness of an avocado mixed with hard-boiled eggs, crunchy asparagus and fragrant dill. Perfect busy weeknight dinner or potluck contribution.

Course Salad

Cuisine International

Keyword avocado egg salad, avocado salad

Prep Time 7

Cook Time 8

Total Time 15

Servings people

Calories 476kcal

Ingredients

1 large avocado
1 lbs asparagus
avocado oil
4 eggs
1/2 cup chopped dill
1 lemon
2 Tbsp olive oil
sea salt
pepper

Instructions

Preheat oven to 400F and bring water to the boil in a small pot.
Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of avocado oil and sprinkle with sea salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness.
Carefully add fridge cold eggs to boiling water and cook for 8 minutes.
In the meantime, half, pit, peel and cube avocado and add to a large mixing bowl.
Wash, dry and chop dill and add to avocado.
Cut up roasted asparagus into bite size pieces and add to other ingredients.
Peel and cut eggs into wedges and add to mixing bowl.
In a small sealable container shake together juice of whole lemon, olive oil, sea salt and pepper, then drizzle over salad and toss well.
Serve immediately or store in an airtight container in the fridge for up to 12 hours.

Video

Nutrition

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