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.
Asparagus and Egg Salad
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.