Asparagus and Egg Salad
Asparagus and Egg Salad
Servings Prep Time
6people 5minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
6people 5minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Instructions
  1. Prepare one dozen eggs in your favorite Instant Pot way. I steamed for 7 minutes and then placed the eggs in an ice bath.
  2. After cooling, peel and chop eggs into a large bowl.
  3. 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.
  4. 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.
  5. Serve with toast or on crackers. This is especially delicious on a Ritz type cracker.
  6. Enjoy spring!