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A vibrant asparagus egg salad on a white plate, featuring perfectly cooked eggs, tender asparagus spears, potatoes, radishes, and fresh dill.
Reda

Spring Asparagus Egg Salad with Dill

A fresh and vibrant egg salad featuring tender-crisp asparagus, creamy hard-boiled eggs, and a zesty dill dressing. Perfect for sandwiches, lettuce wraps, or a light and satisfying lunch.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer, lunch, Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Hard-Boiled Eggs
  • 6 Large Eggs
For the Asparagus
  • 1 lb Fresh Asparagus trimmed, woody ends snapped off
  • 1 tbsp Olive Oil (if air frying asparagus)
  • Pinch Salt (if air frying asparagus)
For the Dressing
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Dill chopped
  • 1 tbsp Fresh Chives chopped
  • 1/4 tsp Garlic Powder (optional)
  • to taste Salt
  • to taste Black Pepper
For the Salad Assembly
  • 1/4 cup Celery finely diced
  • 2 tbsp Red Onion finely minced (optional, or shallots)
  • Pinch Smoked Paprika (for garnish, optional)

Equipment

  • Large Pot
  • Large Bowl (for ice bath)
  • Cutting board
  • Sharp knife
  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Air Fryer (optional, or steamer basket/blanching pot)

Method
 

Prepare the Eggs
  1. Place the 6 large eggs in a large pot. Cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pot from the heat, cover with a lid, and let stand for 10-12 minutes.
  2. While the eggs are resting, prepare a large bowl with ice water (an ice bath). After the resting time, use a slotted spoon to immediately transfer the hot eggs to the ice bath. Let them cool completely for at least 5 minutes. Once cooled, peel the eggs and chop them into 1/2-inch pieces. Set aside.
Prepare the Asparagus
  1. Choose your preferred method for asparagus: * **Air Fryer Method:** Toss the trimmed asparagus with 1 tablespoon of olive oil and a pinch of salt. Place in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through, until tender-crisp. * **Blanching Method:** Bring a pot of salted water to a rolling boil. Add the trimmed asparagus and cook for 2-3 minutes, until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain well and pat very dry.
  2. Allow the cooked asparagus to cool completely, then chop it into 1/2-inch pieces. Set aside.
Make the Dressing
  1. In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, chopped fresh dill, chopped fresh chives, and garlic powder (if using). Season the dressing with salt and black pepper to taste, starting with a pinch of each and adjusting as needed.
Assemble the Salad
  1. In a large mixing bowl, combine the chopped hard-boiled eggs, chopped asparagus, finely diced celery, and finely minced red onion (if using).
  2. Pour the prepared dressing over the egg and asparagus mixture. Gently fold everything together with a spatula until all ingredients are well combined and coated in the dressing.
  3. Taste the salad and adjust seasonings (salt, pepper, or lemon juice) if necessary to suit your preference.
Serve
  1. Serve the Asparagus Egg Salad immediately, or for best flavor, chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with a sprinkle of smoked paprika or extra fresh dill, if desired.

Notes

This Asparagus Egg Salad is best served chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, consider replacing half of the mayonnaise with plain Greek yogurt or sour cream. To meal prep, you can boil the eggs and cook the asparagus a day in advance, storing them separately until you're ready to assemble.