Description

This Spring Asparagus Egg Salad with Dill is a refreshing, light salad perfect for springtime. It features tender asparagus paired with creamy chopped hard-boiled eggs, fresh herbs, and a tangy dressing made with mayonnaise, Dijon mustard, lemon juice, dill, and chives. The asparagus can be cooked via air frying or blanching, offering a crisp-tender texture that complements the rich egg salad beautifully. Ideal as a healthy lunch, side dish, or picnic option, this salad delivers a bright and savory flavor profile with a hint of freshness from herbs and lemon.

Ingredients

Scale

Eggs

6 Large Eggs

Asparagus

1 lb Fresh Asparagus (trimmed, woody ends snapped off)
1 tbsp Olive Oil (if air frying asparagus)
Pinch Salt (if air frying asparagus)

Dressing

1/2 cup Mayonnaise
1 tbsp Dijon Mustard
1 tbsp Fresh Lemon Juice
1 tbsp Fresh Dill (chopped)
1 tbsp Fresh Chives (chopped)
1/4 tsp Garlic Powder (optional)
Salt to taste
Black Pepper to taste

Salad Mix-ins

1/4 cup Celery (finely diced)
2 tbsp Red Onion (finely minced, optional or substitute shallots)

Garnish

Pinch Smoked Paprika (optional)

Instructions

Prepare the Eggs: Place the 6 large eggs in a large pot and cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pot from the heat, cover with a lid, and let stand for 10 to 12 minutes for hard-boiled eggs.
Cool and Peel Eggs: While the eggs are resting, prepare a large bowl with ice water (an ice bath). After the resting time, transfer the hot eggs to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. Once cooled, peel the eggs and chop them into 1/2-inch pieces. Set aside.
Prepare the Asparagus – Choose Method: For air frying, toss trimmed asparagus with olive oil and a pinch of salt, then place in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 5-7 minutes, shaking halfway through until tender-crisp. For blanching, bring a pot of salted water to a rolling boil, add asparagus and cook 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain well and pat dry.
Cool and Chop Asparagus: Allow the cooked asparagus to cool completely, then chop into 1/2-inch pieces and set aside.
Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, fresh lemon juice, chopped fresh dill, chopped fresh chives, and garlic powder if using. Season with salt and black pepper to taste, starting with a pinch and adjusting as desired.
Assemble the Salad: In a large mixing bowl, combine chopped hard-boiled eggs, chopped asparagus, finely diced celery, and minced red onion if using.
Combine with Dressing: Pour prepared dressing over the salad mixture and gently fold together with a spatula until all ingredients are evenly coated and well combined.
Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice as needed to suit your preference.
Serve: Serve the salad immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld. Garnish with a sprinkle of smoked paprika or extra fresh dill if desired.

Notes

The asparagus can be cooked either by air frying for a slightly caramelized flavor or by blanching for a clean, bright taste; choose based on your equipment and preference.
Red onion is optional; you may substitute with shallots or omit entirely for a milder flavor.
Garlic powder in the dressing is optional but adds a subtle depth of flavor.
Chilling the salad before serving enhances the flavors and texture.
For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo alternative.
This salad stores well in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Air Frying
Cuisine: American

Keywords: egg salad, asparagus salad, spring salad, dill, healthy salad, air fryer asparagus, easy salad, picnic salad