Egg and asparagus salad with avocado

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Egg and asparagus salad with avocado


  • 4 eggs
  • 2 slices bread, cut into thin soldiers
  • 1 clove garlic, peeled
  • 3 tbsp mayonnaise
  • 3 tbsp dijon mustard
  • 1 ripe avocado, sliced

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  1. Place eggs into a pan of cold water and bring to the boil. once boiling, continue to boil the eggs for 8 minutes.
  2. Drain the eggs and gently squeeze into a cube while still warm.
  3. Using a peeler, peel the skin from the base of the asparagus spears.
  4. Cook the asparagus on a hot griddle pan, drizzled with a little olive oil and season.
  5. Toast the bread on the griddle pan until crisp then rub with the garlic clove.
  6. Mix together the mayo and mustard and spoon over the eggs. Arrange the bread and avocado slices around the plate.

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