Nothing says spring like farm stands along the road having signs for asparagus. Combine the beautiful green stalks with onions and hard boiled eggs and you have a delicious take on egg salad. Eggs and asparagus taste great together! Using your Instant Pot to make the eggs is great because they are done fast and peel so easily.
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 12 ea eggs
- 1 ea onion
- 2 tbsp olive oil
- 1 lb asparagus
- 1 cup mayonaise
- 1/2 cup dill relish
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Mike's Miracle Blend Seasoning
Ingredients
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Instructions
- Prepare one dozen eggs in your favorite Instant Pot way. I steamed for 7 minutes and then placed the eggs in an ice bath.
- After cooling, peel and chop eggs into a large bowl.
- While the eggs are cooking, sauté 1 large or two small onions in some olive oil until just starting to turn brown. Add one pound of asparagus, diagonally sliced into small pieces. Stir fry for 8-10 minutes, covering for part of the time to finish cooking the asparagus.
- Add the cooked vegetables to the eggs and stir. Add 1 cup of your favorite mayo and ½ cup dill relish. Add salt and pepper to taste. Add seasoning like Miracle Blend or Greeks Seasoning to taste.
- Serve with toast or on crackers. This is especially delicious on a Ritz type cracker.
- Enjoy spring!
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