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Home » Main Dish

The Best Avocado Egg Salad

June 7, 2018 By Lorena Grater

Jump to Recipe

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.

Avocado Egg Salad in a glass bowl.

In case you’ve missed the start of my avocado salad series, check out the most delicious Avocado Chicken Salad on the blog and also the just as delicious Avocado Tuna Salad.

Avocados are probably my favorite fruit ever!! They are so versatile, super creamy and absolutely delicious. Did you also know they are super nutrient dense? They have all those healthy fats nutritionists keep talking about.

“Eat healthy fats”…..but what does that even mean? Most mean avocados and nuts and seeds and salmon and stuff like that. Eat any of those and you’re good by the books of most nutritionists. No problem at all for me. I could eat avocado pretty much every single day.

How to Make Avocado Egg Salad

There is obviously a million and one recipes out there but this one is special because we’re adding asparagus, which makes it extra healthy.

For me, a salad without veggies isn’t really that much of a salad. I experimented with all kinds of vegetables an lettuces and by far the most delicious combo was asparagus!

Eggs and asparagus are meant to be together. So all you have to do for this Avocado Egg Salad is boil some eggs, roast some asparagus, find a fairly ripe but not mushy avocado, cut up everything into bite sized pieces, add dill, olive oil, lemon juice, sea salt and pepper. Tadaaaaa, that’s all there is to it.

It takes a mere 15 minutes to have the salad on the table. The perfect quick weekday dinner!

Pouring Lemon Olive Oil Dressing over Avocado and Egg Salad ingredients in glass bowl.

How Long Does Avocado And Egg Salad Last?

I’ve experimented with leaving the avocado and egg salad at room temperature for over an hour and the avocado was only starting to brown and was still totally delicious.

The CDC does not recommend leaving hard-boiled eggs at room temperature for more than 2 hours. So make sure you store leftovers in the fridge as soon as possible.

The best way to store Avocado and Egg Salad is in an air-tight container WITH the dressing smothered all over. Most salads (especially when containing lettuce) last longer when the dressing is kept separate.

When it comes to cut up avocado it’s better to store with dressing all over though. The acid from lemons or vinegar keep the avocado from browning. In the fridge this salad will be fine for about a day.

Egg Salad with Avocado in a aqua-colored large bowl with fork.

Does Egg Salad with Avocado Turn Brown?

YES! Unfortunately. No matter how well and fast you store your egg salad with avocado, it will definitely brown.

Now, the faster you store it in an air-tight container and in the fridge, the slower the process will be. I find that if I store avocado in acidic dressing it’s still pretty good 24 hours later.

It’s also important to note that if avocado browns a little it’s not the end of the world and definitely no reason to through out your entire salad. It still tastes great. It’s not until it’s completely brown and mushy that it gets gross to eat. That usually doesn’t happen until day 2 after preparing.

Avocado Egg Salad in a meal prep glass container with lid on.

Avocado Egg Salad as Meal Prep

To meal prep and avocado egg salad the best way is to prepare it in the morning and then just take to work that same day. It just takes 15 minutes to make so you can totally fit it in in the morning while sipping your morning coffee ;)

Avocado Egg Salad in a glass bowl.

Avocado Egg Salad

Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2 people
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.
Print Recipe

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
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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.

Nutrition

Calories: 476kcal | Carbohydrates: 23g | Protein: 19g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 145mg | Potassium: 1228mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3245IU | Vitamin C: 61.4mg | Calcium: 154mg | Iron: 8mg
Course Salad
Cuisine International
Keyword avocado egg salad, avocado salad
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Filed Under: Main Dish, Sides & Sauces

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Reader Interactions

Comments

  1. Tesla says

    May 20, 2022 at 3:53 pm

    Do you have to use fresh dill?

    Reply
  2. Carola says

    May 17, 2022 at 1:19 pm

    5 stars
    I did this dish a couple of times. It is wonderfull.

    Reply
  3. Ella says

    January 9, 2022 at 7:06 pm

    Love the asparagus spin on this.

    Reply
  4. Amanda M Kaminski says

    June 13, 2021 at 9:58 am

    5 stars
    This was absolutely delicious. Definitely will be making it again.

    Reply
  5. Sonia says

    July 2, 2020 at 10:52 pm

    5 stars
    I’ve made this recipe a bunch of times and it has become one of my weeknight favorites — fast, simple, delicious. I forgot to buy fresh dill today, so I used fresh mint instead. Just wow! I didn’t think this salad could get any better but tonight it did!!

    Reply
  6. patty says

    March 8, 2020 at 5:29 pm

    sounds really delish, just wondering about the 23g carbs? Not getting the math?

    Reply
    • Lorena Grater says

      March 10, 2020 at 1:22 pm

      The bulk of the carbohydrates come from the asparagus, avocado, and lemon. Are mostly fiber though.

      Reply
  7. Tatyana says

    February 24, 2020 at 6:03 pm

    5 stars
    Will try, looks delicious!

    Reply
    • Leona Hunt says

      May 21, 2020 at 10:09 am

      This is the most refreshing and tasty salad.Tonight makes the thrid time preparing.My family umed the whole time.

      Reply
  8. Sally says

    December 21, 2019 at 2:26 pm

    Is there an herb you could use instead of dill, which I detest.

    Reply
    • Lorena says

      December 22, 2019 at 11:43 pm

      Yes! Any of the soft herbs: basil, parsley, cilantro.

      Reply
  9. Sam says

    August 6, 2019 at 1:45 am

    I made this tonight but tweaked it a bit. I did not have lemon so I used my favorite vinaigrette (4 parts olive oil, 3 parts acv, 2 parts honey, .75 parts dijon mustard, s&p to taste.) I also added chopped chives and parsley, and a sprinkle of crushed red pepper flakes. It was delish!!

    Reply
    • Lorena says

      August 6, 2019 at 8:44 am

      Sounds delicious!!!

      Reply
  10. Kristine says

    August 2, 2019 at 2:30 pm

    5 stars
    I just made this for lunch and added a little roasted chicken, kept asparagus a little crunchy and warm, and kept the egg a little warm as well. Great recipe – super delish.
    Thank you

    Reply
  11. Catherine says

    June 27, 2019 at 6:27 pm

    I love this avocado and egg salad. It’s a yummy combination. However I’m in love with the little containers you mixed the dressing in. Can you share what they are and where you got them?

    Reply
    • Lorena says

      June 28, 2019 at 10:25 am

      They are from the brand “Weck” :)

      Reply
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