Search

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Daisies & Pie

Meal Ideas, Easy Recipes, Cleaning and Organizing Tips

  • Start Here
  • Family Food
    • Recipes and Meal Ideas
      • Breakfast
      • Lunch
        • Sandwich
        • Snacks
        • Salads
        • Soup
      • Dinner
        • Meat and Chicken
        • Pasta
        • Quick & Easy
        • Slow Cooker
        • Fish and Seafood
        • Vegetarian
        • Sauces & Sides
      • Dessert
        • Cake and Bakes
        • Cookies
        • Sweet Stuff
      • Drink
    • Meal Plans
  • Home & Garden
    • Cleaning Tips
    • Organisation tips
    • Homemaking Tips
    • Home Style
    • Garden
    • Smart Home
  • Wellbeing
  • Kids Activities
  • Family Life
    • Celebrate
      • Birthday
      • Valentine’s Day
      • Mother’s Day
      • Easter
      • Father’s Day
      • Halloween
      • Bonfire Night
      • Christmas
    • Family Lifestyle
    • Places to go
    • Gaming & Tech
    • Hair & Beauty
    • Fashion
  • Get in touch
You are here: Home / Family Food / Recipes / Dinner / Asparagus and Egg Salad

Asparagus and Egg Salad

April 6, 2018 By wendy

Sharing is caring!

  • Share
  • Tweet
white plate with asparagus and egg salad with baby new potatoes and a mustard mayonnaise dip in a small blue and white bowl.

Asparagus and egg salad is literally spring on a plate – it’s light, delicious and oh so easy to throw together. Perfect for laid back weekend lunch. 

To make our asparagus and egg salad you’ll only need a handful of ingredients – we just love recipes like this! 

Asparagus and egg salad ingredients

  • 8 baby new potatoes – peeled or scrubbed and cut into bitesize pieces
  • 2 large eggs
  • 125g fine asparagus
  • knob of butter
  • 2  heaped tbs mayonnaise
  • 1 tsp mild mustard
  • small bunch flat leaf parsley or chives – finely chopped
  • Bag of baby salad – a bistro mix or baby herb
  • pinch of sea salt flakes
  • pinch of ground black pepper

How to make asparagus and egg salad

  • Bring a pan of salted water – to the boil add the eggs and potatoes and boil for around 7-8 minutes until potatoes are just tender.
  • Whilst the potatoes and eggs are cooking – melt a knob of butter in a frying pan and fry the asparagus until just tender – remove to some kitchen paper to drain off any excess butter.
  • Once the potatoes are cooked – drain the water – remove the eggs, allow to cool a little and take off the shells.
  • Tip the potatoes into the pan the asparagus cooked in – and coat in the leftover melted butter-sprinkle in the chopped herbs.
  • Mix up the mustard with the mayonnaise – and divide into two little bowls.
  • To assemble the salad – divide the salad leaves between the plates, top with the buttery potatoes, slice the eggs into quarters and lay over the asparagus – tuck the little bowl of mustard mayonnaise in amongst everything for dipping.

Make asparagus and egg salad your way

  • switch the potatoes for homemade croutons 
  • add in some crispy bacon.
  • try the egg poached instead of boiled.
  • when making the recipe gluten free – be sure to choose all gluten-free ingredients 

How to serve asparagus and egg salad 

  • perfect for an easy spring lunch
  • add some crusty bread and a glass of chardonnay for a light, easy dinner.

Get lots of fresh and healthy salad recipes here

More easy lunch recipes

  • falafel pitta lunch bowl
  • apple walnut salad recipe with cheese and grapes.
  • Mexican hotdogs - soft brioche rolls stuffed with hot and spicy hotdog sausages topped with chipotle sauce, cheese, salsa and avocado, served with crispy onions and a side of nachos
  • Falafel lunch bowl – a quick and easy healthy lunch bowl bursting with flavour and goodness!

Get loads of lunch recipes and ideas here

  • Apple and walnut salad – a tasty salad with tangy Cheddar cheese, great served with crusty bread for an easy meal.

Get more quick and easy meals here

  • Mexican hotdogs (ad feature recipe) – load up those hotdogs Mexican style with our tasty loaded dogs – quick, easy and perfect for Friday night dinner.

Get more delicious gluten free recipes UK style here

NEED SOME FAMILY MEAL IDEAS?

Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Get loads more easy dinner recipes here

PS.. we think you might also just LOVE our asparagus and watercress bruschetta

plate filled with asparagus and watercress bruschetta. Text overlay saying "fresh and tasty asparagus and watercress bruschetta"

Get more easy egg recipes and how to use up eggs here

Yield: Serves 2 - Easily doubled

Asparagus and Egg Salad

white plate with asparagus and egg salad with baby new potatoes and a mustard mayonnaise dip in a small blue and white bowl.

Beautiful, easy spring salad

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 8 baby new potatoes - peeled or scrubbed and cut into bitesize pieces
  • 2 large eggs
  • 125g fine asparagus
  • knob of butter
  • 2  heaped tbs mayonnaise
  • 1 tsp mild mustard
  • small bunch flat leaf parsley or chives - finely chopped
  • Bag of baby salad - a bistro mix or baby herb
  • pinch of sea salt flakes
  • pinch of ground black pepper

Instructions

  1. Bring a pan of salted water to the boil add the eggs and potatoes and boil for around 7-8 minutes until potatoes are just tender.
  2. Whilst the potatoes and eggs are cooking - melt a knob of butter in a frying pan and fry the asparagus until just tender - remove to some kitchen paper to drain off any excess butter.
  3. Once the potatoes are cooked, drain the water - remove the eggs, allow to cool a little and take off the shells.
  4. Tip the potatoes into the pan the asparagus cooked in and coat in the leftover melted butter-sprinkle in the chopped herbs.
  5. Mix up the mustard with the mayonnaise and divide into two little bowls.
  6. To assemble the salad - divide the salad leaves between the plates, top with the buttery potatoes, slice the eggs into quarters and lay over the asparagus - tuck the little bowl of mustard mayonnaise in amongst everything for dipping.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 468Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 207mgSodium: 349mgCarbohydrates: 57gFiber: 8gSugar: 5gProtein: 15g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

© wendy
Category: Lunch

Save our asparagus and egg salad to Pinterest for making later!

white plate with asparagus and egg salad with baby new potatoes and a mustard mayonnaise dip in a small blue and white bowl. text overlay reads 'super tasty! asparagus and egg salad'

Get more delicious meal ideas and easy recipes here

Filed Under: Dinner, Family Food, Lunch, Quick & Easy, Recipes, Salads, Vegetarian Tagged With: Eggs, Gluten Free, Salad, Vegetarian

Previous Post: « Smoky Chicken and Vegetable Quinoa
Next Post: Easy way to clean the bathroom in just 5 minutes »

Primary Sidebar

Subscribe to Daisies & Pie via Email

Get daily food, home & lifestyle inspiration straight to your inbox

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

About Daisies & Pie

Family food and housework are part of life and we’ve got all the tips, cheats and timesaving ideas to make it all so much easier. We’ll show you how you can create tasty family recipes and have a clean and organised home the easy way. Read More…

BritMums

Daisies & Pie © 2021 · Powered by the Genesis Framework · Privacy Policy · Cookie Policy