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


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


  1. Preheat oven to 400F and bring water to the boil in a small pot.
  2. 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.
  3. Carefully add fridge cold eggs to boiling water and cook for 8 minutes.
  4. In the meantime, half, pit, peel and cube avocado and add to a large mixing bowl.
  5. Wash, dry and chop dill and add to avocado.
  6. Cut up roasted asparagus into bite size pieces and add to other ingredients.
  7. Peel and cut eggs into wedges and add to mixing bowl.
  8. In a small sealable container shake together juice of whole lemon, olive oil, sea salt and pepper, then drizzle over salad and toss well.
  9. Serve immediately or store in an airtight container in the fridge for up to 12 hours.

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