Egg salad with asparagus

Ingredients

• 4hard-boiled eggs
• 250 ggreen asparagus
• 6 mediumradishes
• 1–2spring onions
• ½ bunchfresh dill
• 1 heaped tablespoon (about 15 ml)mayonnaise
• 1 heaped tablespoon (about 15 ml)Greek yoghurt
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Boil the eggs

   Put the eggs in a pan of cold salted water and bring to the boil over a medium heat. Once the water is boiling, cook for 8 minutes.

2. 2

   Prepare asparagus

   Meanwhile, trim the tougher lower ends from the asparagus and remove some of the small scales along the stems.

3. 3

   Cook the asparagus

   Boil the asparagus for about 3–4 minutes, until firm and al dente. Transfer it to iced water for 10 seconds to stop the cooking, then drain and leave to cool.

4. 4

   Chop the eggs

   Peel the boiled eggs and cut them into cubes.

5. 5

   Cut the asparagus

   Cut the cooled asparagus into 1 cm pieces, setting aside 5 longer tips for decoration.

6. 6

   Combine the ingredients

   Put the egg cubes and asparagus pieces, excluding the reserved tips, in a bowl. Add the finely chopped spring onion, thinly sliced radishes and finely chopped dill.

7. 7

   Dress the salad

   Season with salt and freshly ground pepper, then add the mayonnaise and Greek yoghurt. Mix until evenly combined.

8. 8

   Chill and serve

   Transfer the salad to a serving bowl and decorate with the reserved asparagus tips. Sprinkle with sweet paprika if desired, then chill for 15 minutes before serving.

What is egg salad with asparagus?

Egg salad is a familiar combination of chopped cooked eggs and a creamy dressing; this version adds spring vegetables and plenty of fresh dill. It draws on simple, seasonal salad-making rather than one fixed regional tradition.

Asparagus gives the salad a tender, green centre, while radishes and spring onion add a crisp, peppery contrast. A mixture of mayonnaise and Greek yoghurt keeps the dressing creamy without overwhelming the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 8g protein, 5g carbs, 10g fat.

Eggs provide most of the protein, while the mayonnaise contributes much of the fat; the eggs and vegetables supply the carbohydrates, with relatively small amounts from the radishes and spring onion. For a more substantial plate, serve a portion with wholemeal bread or boiled potatoes and extra salad vegetables.

Choose and prepare the asparagus

Trim the tougher ends before cooking so the pieces are tender throughout. Removing some of the small scales from the stems is part of the original preparation; there is no need to peel the whole spear.

Keep the spears firm after boiling. A short plunge into iced water stops them cooking further and helps preserve their colour and bite.

Keep the eggs tender

The recipe times the eggs for 8 minutes from when the water starts boiling. This gives you cooked eggs that can be peeled and cubed for the salad.

Cool the eggs enough to handle before peeling and chopping. Cut them into reasonably even cubes so they mix through the dressing without becoming completely mashed.

Balance creamy and crisp

Thinly sliced radishes bring crunch, and finely chopped spring onion and dill spread their flavour through each portion. Chop the herbs finely, but leave the reserved asparagus tips intact for the finish.

Fold the dressing through gently until the ingredients are coated. The aim is a cohesive salad with recognisable pieces of egg and asparagus, not a smooth mixture.

Season to taste

Salt and freshly ground pepper are added with the mayonnaise and yoghurt, so taste the mixture once it is combined and adjust if needed. The amount of salt is left to preference.

Sweet paprika is an optional finishing touch in the method. The reserved asparagus tips also make a simple garnish without adding another ingredient to the salad.

Serving and timing

The method includes 15 minutes of chilling before serving, which gives the salad time to cool and settle. The total preparation time is not specified, so allow extra time for boiling, cooling and chopping.

Serve it on its own for a light meal or alongside bread, boiled potatoes or a green salad. Keep the garnish until the end so the asparagus tips remain easy to see.

Recipe notes & tips

• Start timing the eggs only once the water has reached a boil.
• Stop cooking the asparagus while it is still firm; it will soften further if left in hot water.
• Drain the asparagus well after the iced-water bath so excess water does not loosen the dressing.
• Slice the radishes thinly for a crisp texture in every bite.
• Reserve the asparagus tips before chopping the rest to make the garnish easy.
• Chill the finished salad for 15 minutes before serving.

Variations

• Add lemon: stir a little lemon juice into the dressing for a brighter flavour.
• Use chives: replace the spring onion with finely chopped chives for a gentler onion note.
• Add mustard: mix a small amount into the mayonnaise and yoghurt for extra tang.
• Make it herbier: add extra dill or a little chopped parsley.
• Serve on toast: spoon the chilled salad over slices of toasted bread for lunch.

Common mistakes to avoid

• Overcooking the asparagus: it loses its firm bite; boil for only 3–4 minutes and cool it promptly.
• Skipping the ice bath: the asparagus keeps cooking; transfer it to iced water for 10 seconds.
• Leaving water on the asparagus: it can thin the dressing; drain the pieces well after cooling.
• Chopping the radishes too thickly: they can dominate each bite; slice them thinly.
• Mixing too roughly: the eggs may break down; fold the dressing through until just combined.

How to store

Keep the salad covered in the fridge and eat it within 2 days. Serve it chilled; reheating is not recommended.

Frequently asked questions