Deviled Egg Salad

Deviled Egg and Asparagus Salad

deviled egg salad

I sent out a newsletter recently and was pleasantly surprised at how many folks said they were planning to make the recipe I sent out. I event had facebook friends tag me with photos of their deviled egg salads. 

If you missed it, here it is again!

Deviled Egg Asparagus Salad

10 eggs

8 cups salad greens (5 ounces)

1 bunch asparagus or about 18 spears

1 cup roasted beets or grated carrots

¼ cup mayonnaise

2 Tablespoons softened butter

2 Tablespoons chopped fresh herbs (parsley thyme or dill)

2 teaspoons cider vinegar

½ teaspoon salt

½ teaspoon sugar

½ teaspoon Dijon mustard

½ teaspoon fresh ground pepper or paprika



¼ cup deviled egg filling

¼ cup mayonnaise

2 Tablespoons cider vinegar

2 Tablespoons water

1 Tablespoon sugar

½ teaspoon salt

Hard cook eggs by boiling or steaming (see below).

Peel eggs, and slice in half longways. Remove yolks and combine in a bowl with mayo, butter, vinegar, herbs, salt, sugar, mustard, and pepper.

Mash yolk mixture with a fork and mix well. Set aside ¼ cup for salad dressing.

Slice egg whites longways again so that each half becomes a quarter.

Put about ½ teaspoon of yolk mixture on top of each egg white quarter.

Prepare asparagus by trimming off tough ends and cutting into bite sized lengths. (Optionally sauté in a hot skillet with 1 teaspoon oil, and ¼ teaspoon salt for 2-3 minutes until asparagus is bright green. Allow to cool).

Make dressing by whisking together ingredients.

In a large bowl layer lettuce, beets, and asparagus. Decorate top of the salad with deviled eggs. Serve with dressing on the side. Serve as a special brunch salad with ham, sweet potato biscuits, and chili cheese grits.

Steaming fresh eggs

If an egg is very fresh when boiled it can often be difficult to peel. When you want to make beautiful deviled eggs it’s frustrating to have half of the white come off as you peel them. Steaming the eggs works much better. Place a steamer basket in a wide bottomed sauce pot. Put about an inch of water in the pot – making sure the water level is below the basket. Bring the water to a boil, then place your eggs in a single layer in the basket.  Simmer covered for 18 minutes. Turn off the heat and leave covered 5 more minutes. Run cold water into the pot to cover the eggs and stop cooking.

Salad photos shared with me!

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