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Asparagus Egg Salad

A bright, spring-ready salad that combines creamy hard-boiled eggs with crisp asparagus for quick lunches, picnic spreads, or light dinners.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 hard-boiled eggs, chopped
  • 1 cup asparagus, blanched and chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons fresh dill or chives, chopped (optional)

Instructions

  1. Combine the chopped hard-boiled eggs and blanched asparagus in a large bowl.
  2. Whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a separate bowl.
  3. Pour the dressing over the egg and asparagus mixture, and gently toss to combine.
  4. Add fresh dill or chives if desired for extra flavor.
  5. Serve immediately or refrigerate for later use.

Notes

Blanch asparagus just until bright green and tender-crisp (about 1–2 minutes), then shock in ice water to keep color. Use room-temperature ingredients for optimal flavor.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 380mg

Keywords: Asparagus, Egg Salad, Spring Salad, Quick Lunch, Healthy Recipe