Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg Recipe

By
Jennifer Segal
Jennifer Segal is a contributing writer at Serious Eats.
Jennifer Segal

Jennifer Segal is the chef and photographer behind Once Upon a Chef and the author of two cookbooks: Once Upon a Chef and Once Upon A Chef: Weeknight/Weekend.

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Updated Aug. 30, 2018
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This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham.

Recipe adapted from Jacques Pepin's More Fast Food My Way.

Recipe Details

Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg Recipe

Active 20 mins
Total 30 mins
Serves 4 servings

Ingredients

  • For the Salad:
  • 3 large eggs
  • 2 bunches thick asparagus spears, bottom ends trimmed (about 1 pound)
  • 1 tablespoon minced fresh chives, for garnish
  • For the Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • Pinch salt
  • A few grinds freshly ground black pepper

Directions

  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 roughly chop the eggs and set aside.

  2. Fill a medium bowl with ice water and set aside. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook until tender-crisp, 3 to 4 minutes. Transfer the cooked asparagus to the ice bath. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.

  3. Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper.

  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.

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