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Asparagus Egg Salad Print Email


1 pound medium-size asparagus
6 hard-cooked eggs, coarsely chopped
2 tablespoons coarsely chopped fresh dill leaves
1/3 cup mayonnaise
1 teaspoon Dijon mustard
Coarse salt and black pepper

Cut the tips from the asparagus (about 1 inch long). You should have about 1 cup.

Bring a small pot of salted water to a boil. Add the asparagus tips and cook until they are just tender, 2 to 3 minutes. Drain, rinse under cold running water, and drain again. Pat the tips dry and set them aside.

Place the chopped eggs in a bowl and season them lightly with salt and pepper. Toss with the dill.

Combine the mustard and the mayo in a small bowl, and fold this mixture into the eggs. Then gently fold in the asparagus tips. Serve immediately, or cover and refrigerate for up to 4 hours before serving. - serves 4 - adapted Sheila Lukins
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