Description
A bright and refreshing twist on classic egg salad, combining creamy hard-boiled eggs with crisp, blanched asparagus and a zesty lemon-dijon dressing.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- 1 bunch asparagus, cut into 1/2 inch pieces
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, minced
- Salt and black pepper to taste
Instructions
- Chop hard-boiled eggs and place in a large bowl.
- Blanch asparagus pieces in boiling water for 60-90 seconds.
- Immediately transfer asparagus to an ice water bath to stop cooking.
- Drain and pat asparagus dry, then add to the egg bowl.
- Stir in mayonnaise, Dijon mustard, and lemon juice.
- Fold in minced chives, salt, and pepper until combined.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Blanching
- Cuisine: American