Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Asparagus Salad with Creamy Dijon Mustard Sauce and Chopped Hard-Boiled Eggs

5 stars based on 2 votes

I love this springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon sauce, and it’s perfect for Easter or Mother’s Day. You can serve it as a first course —  a welcome change from leafy greens — or a tasty accompaniment to poached salmon or honey baked ham.

Begin by hard boiling the eggs. The best way is to cover them with an inch of water and then bring to a boil. Remove the pot from the heat, cover with a lid and let sit for 14 minutes.

Cool the eggs in an ice bath or simply run them under cold water to stop the cooking process.

Peel and finely chop the eggs and set aside.

For the asparagus, first trim off the bottom ends.

In a skillet large enough to hold the asparagus horizontally, bring six cups of salted water to a boil. Boil the asparagus for 3-4 minutes, or until tender-crisp. Be careful not to overcook it — no one likes mushy asparagus.

Shock the asparagus in an ice bath to stop the cooking process and preserve the bright green color.

For the dressing, simply combine the mayonnaise, Dijon mustard, red wine vinegar, water, salt and pepper in a bowl.

Finally, to assemble the salad, remove the asparagus spears from the ice bath and dry on a clean dishtowel. Arrange the spears on a platter or individual plates and spoon the sauce generously over top. Sprinkle the chopped egg and chives over the sauce and serve.


Asparagus Salad with Creamy Dijon Mustard Sauce and Chopped Hard-Boiled Eggs

Servings: 4-6


For the Salad

  • 3 large eggs
  • 2 bunches thick asparagus spears, bottom ends trimmed
  • 1 tablespoon minced fresh chives, for garnish

For the Sauce

  • 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • Pinch salt
  • A few grinds freshly ground black pepper


  1. Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
  2. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3-4 minutes, or until tender-crisp. While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
  3. For the sauce, mix all of the ingredients together in a small bowl.
  4. To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.

Reviews & Comments

  • 5 stars

    Loved this!! The egg made it so creamy and decadent tasting without adding a lot of fat, and low fat mayo made this a low point side for weight watchers. Loved the flavors, that it can be prepped ahead of time, and the presentation. Thank you!

    - Lynnessa on April 3, 2017 Reply
  • 5 stars

    I just made this tonight to accompany the spatchcock chicken my husband grilled. The asparagus was fantastic. I am going to try your other recipes because they look fantastic. Thank you for taking the time to share!!

    - Donna Evans on April 17, 2016 Reply
  • Hi Jenn, i am planning to serve the asparagus hard boiled egg salad at Easter dinner. Can I make the asparagus and eggs earlier in the day and just assemble them at the last minute? Thanks

    - Elizabeth on March 20, 2016 Reply
    • Definitely! Hope everyone enjoys.

      - Jenn on March 21, 2016 Reply
  • Would I be able to chop the asparagus in bite size pieces then pour the sauce and eggs over it…then toss?

    - Maureen on March 4, 2014 Reply
    • Hi Maureen, That would work; it just might not look as pretty 🙂

      - Jenn on March 4, 2014 Reply
  • One of my go to salads, wonderful combination and I really like the sauce.

    - Julie on July 22, 2013 Reply
  • Mmmmm – a wonderful (and lovely to look at) variation of devilled egg salad on beautiful green asparagus.

    For a slightly more substantial dish, I’m thinking of adding a bit (not too much!) of diced quality ham or prosciutto to the chopped eggs or maybe a bit of crumbled bacon..

    And just a thought – since we grow a lot of fresh herbs (both inside and outside – I might sprinkle a snippet (a flourish) of fresh herbs like maybe chives, parsley or dill, maybe tarragon?

    Anyway – thanks a really nice spring/summer dish.

    - Jesselyn A/Jesstinger on June 27, 2012 Reply
  • I love asparagus with hollandaise sauce so this recipe looks like a similar, simpler option for when I don’t feel like making hollandaise. Yum!

    - Rachel on June 26, 2012 Reply
  • excellent alternative to the typical green salad. Love fresh asparagus!

    - Mary Barnett on June 20, 2012 Reply
  • This is soooo good. I did change the red wine vinegar for a good balsamic. The sweet, zesty flavors of balsamic & mustard are light but they dance in your mouth.

    - Laurie on June 20, 2012 Reply
  • that’s beautiful.

    i’m going to try this one on the weekend and thought i’d share it

    - Jane on June 7, 2012 Reply
  • Oh this look so fancy! Love it!

    - Ashley @ Wishes and Dishes on May 27, 2012 Reply
  • I made this and my teenage boys gobbled it up. They supposedly don’t like veggies 🙂 Next time I’m making a double batch so I can have some.

    - Martha on May 21, 2012 Reply
  • I love, love, love this dish! I served it for Easter and it was a huge hit!

    - Erin McNamara on May 18, 2012 Reply
  • Looks delicious!

    - Tom M. on May 15, 2012 Reply
  • Looks great… looking forward to making it.

    - Michael Lamont on May 15, 2012 Reply
  • Can you replace the Mayo with Greek Yogurt?

    - Amanda Morrison on April 22, 2012 Reply
    • Hi Amanda, I’m afraid Greek yogurt would be too tangy. I’d stick with the mayo. Sorry!

      - Jenn on April 22, 2012 Reply
  • YUM!! Love this!

    - BusyWorkingMama on April 1, 2012 Reply
  • perfect spring luncheon dish

    - Mary Barnett on March 28, 2012 Reply
  • Yum! One of my favorite light meals is chilled asparagus, topped with a pat of butter, a squeeze of lemon, and one or two softly poached eggs (you get the effect of hollandaise, almost). Eggs and asparagus are just wonderful! I will have to make this for lunch soon, as its tough to poach an egg to bring to the office. 🙂

    - Rachel on March 21, 2012 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.