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.
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!
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.
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 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
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.
Swiss Roestie with Perfect Poached Egg
Quinoa Fried Rice
Easy Fish Tacos
Barrie says
What should the consistency of the asparagus be after roasting? When I’ve roasted asparagus in the past (at 400 degrees), it’s barely roasted at all after 5-10 minutes so I’m just wondering what level of firmness I should be striving for? Does that make sense?
Lorena says
You can roast them as long as you like to achieve your favorite consistency. I like mine super firm and crunchy. Basically, I roast them usually for 8-10 minutes depending on thickness. If they are as thick as my pinky I roast them for 8 minutes. That way I can basically lift them off the baking sheet and while holding in my hand they don’t bend at all. If you like them softer, roast them for a little longer. This recipe works with any kind of asparagus consistency. Crunchy and soft.
Zuleika Tipismana says
Trying it tonight and I can’t wait! I love your easy and healthy recipes.
Linette Arnold says
I had no idea asparagus was so high in carbs! You learn something new every day!
Lorena says
It’s not super high but if you are on a Keto Diet you definitely have to watch which and how much vegetables you eat.
Nina says
Awesome!!!! you make it so easy to apply to my life. Thanks.
Celina says
Hi, my email address was put down wrongly! Please could you send it to: Celina.traill@btinternet.com
Thank you!
Celina
Lorena says
I’m sorry Celina but due to Canada Spam Laws I cannot just e-mail you unless you double opt in to my e-mail list. The form is in the sidebar and at the end of each blog post. You can enter your information there, then confirm your subscription in your e-mail and then you’ll receive all my recipes via e-mail.
Pauline English says
Pro bio nat yogurt n cucumber added love it newly diagnosed chronic ulcerated colitis living off this at the moment
Joanie says
I subbed greek yoghurt and a little mustard and didn’t use any oil – also added some chopped raw onion. Delicious!
Lorena says
YUM!
Maya Belback says
I agree. Avocado is a good fat that contains healthy monounsaturated fatty acids. Not like butter. Eggs are good protein source. Remember – moderation with anything is the key!
E Ray says
I made this with fresh basil instead of dill. Delicious!
Teresa says
Thanks for the idea of basil! I am not a big fan of dill but love basil and can imagine those flavors working very well together. Tarragon might be awesome also!
Susan says
I made this recipe but I subbed in balsamic roasted brussel sprouts because I didn’t have asparagus. Also incredible and would definitely make again!!!
Lorena says
Uuuu, that sounds amazing! Will have to try with Brussels sprouts next time.
Mike says
Is there a way to make this keto friendly?
Lorena says
It already is very keto friendly but if you want to reduce the carbs even further you have to play with the amount of asparagus.
Sue says
Do you cool the eggs and asparagus, or serve while they are still warm?
Lorena says
I serve while still warm but tastes great either way.
Caroline says
Looks yummy. Is there an alternative to dill that you would suggest?
Lorena says
basil, parsley, cilantro, chives….
Deb romans says
I am on the keno diet and would like to have zero or 1 sugar. How can I reduce the sugar content?
Lorena says
You would have to leave out all asparagus. Then you’d end up with 2g sugar.
Amy M says
I haven’t made this yet, but I cannot imagine it is anything but a five star rating! It sounds incredible!!! (Will be checking to see if I already have the ingredients cuz it might have to be breakfast!)
That said, one suggestion regarding the avocado browning…when I eat only 1/2 of one, I put the pit back with the avocado. It will keep the other half from browning. Perhaps that will work if one needs to store it for a second day???? just a thought!
This sounds amazing, I cannot wait to try it, and now I am totally curious as to what other recipes you have that I HAVE to know about!
Thank you!
Lorena says
Yes! This AND storing in an airtight way are the most effective. Oxygen makes the flesh brown. So once you cut into it store it in an airtight container and in the fridge asap.
Kyong says
I just made this for lunch, and it was delicious! Will definitely be trying more of your recipes as we are trying to eat healthier. Thanks!