Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A springy asparagus salad topped with hard-boiled eggs and dressed in a creamy Dijon vinaigrette. It's an elegant, light side perfect for spring gatherings and special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large eggs
- 2 bunches thick asparagus spears, (bottom ends trimmed)
- 1 tablespoon minced fresh chives, (for garnish)
- ½ 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 489mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 55mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.