Asparagus Egg Salad
A fresh and nutritious asparagus egg salad combining tender asparagus and creamy eggs, perfect for a light lunch or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped red onion
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Bring a pot of water to a boil and gently add the eggs. Boil for 10 minutes until hard-boiled. Transfer eggs to a bowl of ice water for 5 minutes, then peel and chop.
- Meanwhile, bring another pot of salted water to a boil. Add asparagus pieces and cook for 2-3 minutes until tender-crisp. Drain and immediately transfer to ice water to stop cooking. Drain again.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
- Add the chopped eggs, asparagus, and red onion to the bowl with the dressing. Gently fold until well combined.
- Stir in fresh dill if using. Adjust seasoning with more salt, pepper, or lemon juice if desired.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For extra flavor, serve on toasted whole-grain bread or over a bed of mixed greens.
Find it online: https://auntyspices.com/fresh-asparagus-egg-salad/