Easy Asparagus Egg Salad Recipe

Easy Asparagus Egg Salad Recipe

Spring is the season when everything starts to feel a little lighter, brighter, and fresher—including what’s on our plates. That’s why I love this Easy Asparagus Egg Salad—it’s packed with vibrant spring flavor, comes together quickly, and adds a colorful touch to any meal. Whether you’re planning your Easter menu or just need a new way to enjoy asparagus while it’s in season, this recipe checks all the boxes.

Instead of relying on just eggs for the base, this version brings asparagus front and center. The crisp-tender spears are lightly blanched to preserve their bright green color and natural crunch, then mixed with chopped hard-boiled eggs, crispy bacon, and a creamy lemon-Dijon dressing. Every bite is savory, tangy, and perfectly balanced—just the kind of side dish that disappears fast at a potluck or holiday dinner.

Easy Asparagus Egg Salad – A Fresh Easter Favorite | This easy asparagus egg salad with bacon and lemon is the ultimate Easter side dish—fresh, creamy, and make-ahead friendly.

Why You’ll Love This Easy Asparagus Egg Salad

• Asparagus-forward: A fresh take on classic egg salad, with seasonal veggies as the star.

• Bright + creamy: The lemon juice and Dijon mustard cut through the richness for a perfectly balanced bite.

• Bacon makes it better: Smoky, salty, crispy bacon adds amazing flavor and texture.

• Make-ahead friendly: Perfect for prepping the day before Easter or brunch.

• Low-carb + high-protein: A great option for anyone looking for a satisfying but lighter side dish.

Creamy Bacon & Asparagus Egg Salad Recipe | Fresh asparagus meets creamy eggs, smoky bacon, and lemon in this perfect-for-spring salad recipe!

Ingredients You’ll Need

Here’s what you’ll need to make this fresh and flavorful spring salad:

• asparagus, ends trimmed and chopped into 1-inch pieces

• hard-boiled eggs, peeled and chopped

• bacon, cooked and crumbled

• mayonnaise (add more or less to your liking)

• Dijon mustard

• fresh lemon juice

• Salt and black pepper, to taste

• Optional: fresh dill, parsley, or chives for garnish

Springtime Asparagus Egg Salad with Lemon | Looking for a lighter side dish this Easter? This asparagus egg salad is full of flavor and ready in 20 minutes.

How to Make It

1. Blanch the asparagus
   Bring a pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes, until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Once cooled, drain and pat dry.

2. Cook the bacon
   While the asparagus is cooling, cook your bacon until crispy. Drain on paper towels and crumble.

3. Chop the eggs
   Peel and chop the hard-boiled eggs into bite-sized pieces.

4. Mix the dressing
   In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Add salt and pepper to taste.

5. Toss it all together
   In a large mixing bowl, combine asparagus, eggs, and bacon. Gently stir in the dressing until everything is coated. Garnish with fresh herbs if desired.

The Best Easter Side Dish: Asparagus Egg Salad | A bright, springy twist on classic egg salad—with fresh asparagus, crispy bacon, and a creamy Dijon lemon dressing.

Perfect for Easter

This salad is made for spring, and it looks right at home on an Easter table alongside baked ham, roasted lamb, buttery rolls, or even deviled eggs. It adds a pop of green, a hit of freshness, and a little something different than the usual potato or pasta salad.

And if you’re the type who likes to prep ahead (bless you), you’ll be happy to know this salad actually tastes better after a few hours in the fridge. Just stir it gently before serving.

Frequently Asked Questions

Can I make this salad the day before serving?
Yes! In fact, it’s even better after chilling for a few hours. Just store it in an airtight container and stir before serving.

Can I use frozen or canned asparagus?
Fresh is best for this recipe to maintain texture and flavor, but frozen can work in a pinch. Just thaw and pat dry. Canned asparagus will be too soft and mushy.

What’s the best way to hard-boil eggs?
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath, peel, and you’re good to go.

Can I make this without mayo?
Yes! You can substitute Greek yogurt or use half mayo, half Greek yogurt for a lighter version. Just note the flavor will be a bit tangier.

Quick and Creamy Asparagus Egg Salad | This make-ahead asparagus egg salad is simple, protein-packed, and the perfect match for Easter ham or rolls.

This Easy Asparagus Egg Salad pairs well with these recipes:

• Grandma Keaton’s Sweet Potato Casserole
• The BEST Brined Turkey
• Homemade French Bread

Continue to Content

Easy Asparagus Egg Salad Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A bright, springy twist on classic egg salad—with fresh asparagus, crispy bacon, and a creamy Dijon lemon dressing.

Print

Ingredients

• 1 bunch of asparagus
• 3 tablespoons mayo
• 1 tablespoon dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste
• 4-6 hard-boiled eggs, diced
• 4 slices of bacon, cooked and crumbled
• 1 tablespoon thinly sliced chives

Instructions

1. Blanch the Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes, until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Once cooled, drain and pat dry.
2. Cook the Bacon: While the asparagus is cooling, cook your bacon until crispy. Drain on paper towels and crumble.
3. Chop the Eggs: Peel and chop the hard-boiled eggs into bite-sized pieces.
4. Mix the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Add salt and pepper to taste.
5. Toss it All Together: In a large mixing bowl, combine asparagus, eggs, and bacon. Gently stir in the dressing until everything is coated. Garnish with fresh herbs if desired.

Notes

How to blanch asparagus: Boil for just 2–3 minutes, then plunge into ice water to keep it crisp and bright green.

Egg tip: Older eggs peel easier after boiling. If you're prepping ahead, you can boil the eggs up to 3 days in advance.

Lemon flavor: For a stronger citrus flavor, add a little lemon zest to the dressing along with the juice.

Bacon shortcut: Use pre-cooked bacon or bacon bits in a pinch—but freshly cooked, crispy bacon tastes best!

Make it lighter: Swap half or all of the mayo for Greek yogurt if you're looking for a healthier option.

Serving suggestion: This salad is delicious on its own, but also great spooned onto crostini, in lettuce cups, or as a sandwich filling.

Storage: Store in an airtight container in the fridge for up to 3 days. Stir gently before serving.

Related Articles

Simple Lemon Cake

How To Make Simple Syrup