Asparagus and Egg Salad
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Asparagus and Egg Salad
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| Servings | Prep Time |
| 6people | 5minutes |
| Cook Time | Passive Time |
| 15minutes | 30minutes |
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Ingredients
- 12ea eggs
- 1ea onion
- 2tbsp olive oil
- 1lb asparagus
- 1cup mayonaise
- 1/2cup dill relish
- 1tsp salt
- 1tsp pepper
- 1tbsp Mike’s Miracle Blend Seasoning
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!