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Quick Asparagus Egg Salad

Quick Asparagus Egg Salad is a delightful blend of crisp asparagus and creamy hard-boiled eggs, making it a perfect dish for brunch, lunch, or a light snack. This vibrant salad bursts with flavor and color, impressing any crowd at gatherings or picnics. With its ease of preparation, you can whip it up in under 30 minutes, creating a refreshing meal that’s both satisfying and nutritious.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup fresh asparagus (trimmed and diced)
  • 4 large hard-boiled eggs (peeled and chopped)
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice (freshly squeezed)
  • Salt and pepper to taste

Instructions

  1. Prepare the asparagus by washing and trimming off the tough ends. Steam until tender-crisp for about 3 minutes, then cool in an ice bath.
  2. Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then simmering for 10 minutes. Transfer to an ice bath, then peel.
  3. Chop the cooled asparagus and hard-boiled eggs into bite-sized pieces and combine them in a mixing bowl.
  4. In another bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Gently fold into the asparagus and egg mixture.
  5. Chill in the fridge for at least 30 minutes before serving.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Steaming
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup (120g)
  • Calories: 220
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 186mg

Keywords: For added texture, consider swapping asparagus with green beans or peas. Incorporate Greek yogurt for a tangy twist or add diced avocados for creaminess. Serve on whole-grain toast or as a filling in wraps for extra versatility.