Light and fluffy egg salad with a fresh bite of asparagus makes this a great addition to any brunch menu.
Egg Salad with Asparagus
- 12 eggs hard boiled, peeled and chopped
- 1/2 cup mayonaise
- 2 tsp dijon mustard
- 2 tsp pickle juice
- 1 tsp white vinegar
- 1 tsp salt
- 1 Tbsp chives chopped
- 1 Tbsp dill chopped
- fresh cracked pepper
- 1 bundle asparagus trimmed
- toast crackers
Blanch the asparagus for 30 seconds and immediately put into an ice bath to stop the cooking. Cut the asparagus into 2 inch pieces and set aside.
Mix the first 9 ingredients together in a bowl. Taste for seasoning.
Spread a heaping spoonful of the egg mixture onto the toast crackers. Top with two pieces of asparagus.
Serve immediately or cover with a damp paper towel and wrap with plastic wrap for up to 2 hours.
Happy Mother’s Day!