Asparagus Egg Salad

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  •           6    Hard Boiled Eggs
  •     1 can    Asparagus Spears
  • 6 leaves    Salad
  •                 Fresh Parsley


  •     4 tbs    Sour Cream
  •     4 tbs    Mayonnaise
  •     1 tsp    prepared Spicy Mustard
  •    ½ tsp    Sugar
  •                 White Pepper
  •                 Salt
  •     ½ tsp   Fresh or dry finely chopped Parsley


Peel and slice hard boiled eggs with an egg slicer, set aside 6 of the center slices.
Drain asparagus and slice into 1-1½ inch pieces, side aside 12 of the nice tips.

In a bowl stir together sour cream, mayonnaise, sugar and mustard. Fold in chopped parsley and season with salt and pepper to taste.
Line 6 glasses (or for easier clean up, 9 oz clear plastic cups) with a leave of salad. Layer  a couple slices of egg, a couple pieces of asparagus and top with a dollop of dressing.
Repeat till glasses are full or you run out of product.
Top with 1 center slice of egg, 2 tips of the asparagus and a sprig of parsley.

Refrigerate before serving.

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