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Egg Salad with Asparagus

Ingredients

  • 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

Instructions

  1. 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.

  2. Mix the first 9 ingredients together in a bowl. Taste for seasoning. 

  3. Spread a heaping spoonful of the egg mixture onto the toast crackers. Top with two pieces of asparagus.

  4. Serve immediately or cover with a damp paper towel and wrap with plastic wrap for up to 2 hours.