Name: Hard-Boiled Eggs & Creamy Dijon Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces; 4 large eggs; 4 cups mixed salad greens; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup crumbled feta cheese (optional); 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon honey; 1 tablespoon olive oil; Salt and black pepper to taste

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If there’s one spring salad you absolutely have to try, it’s this vibrant Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing. Crisp-tender asparagus, lush greens, jammy eggs, juicy tomatoes, and a tangy, velvety dressing come together in each bite, making every forkful a celebration of freshness and flavor. Whether you’re hosting brunch, searching for a bright side dish, or just want something satisfying and wholesome, Hard-Boiled Eggs & Creamy Dijon Dressing makes every ingredient shine — this salad will be your new go-to!

Hard-Boiled Eggs & Creamy Dijon Dressing Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad is in its celebration of simple, fresh ingredients and the perfectly balanced dressing. Each element plays a starring role, contributing crunch, creaminess, zing, or a burst of color to the final dish.

Fresh Asparagus: Look for stalks that are firm and bright green, as tender asparagus brings fresh snap and earthy sweetness.
Large Eggs: Hard-boil them to perfection for rich, creamy yolks that contrast beautifully with the crisp vegetables.
Mixed Salad Greens: Choose a blend with texture — like baby spinach, arugula, or spring mix — for a lively base.
Cherry Tomatoes: Halved for juicy pops of sweetness and a vibrant red accent.
Red Onion: Thinly sliced for a mild, zingy crunch that wakes up the palate.
Feta Cheese (optional): Adds creamy, salty notes that elevate every mouthful.
Mayonnaise: The backbone of our creamy Dijon dressing, lending body and silkiness.
Dijon Mustard: For bright, spicy depth in the dressing — French flair in a spoonful!
White Wine Vinegar: Gives just the right tang to balance the richness.
Fresh Lemon Juice: Lifts the flavors with acidity and freshness.
Honey: Just a touch for subtle sweetness that rounds everything out.
Olive Oil: Adds glossy richness and helps the dressing coat every bite.
Salt and Black Pepper: Essential for seasoning and enhancing every flavor on your plate.

How to Make Hard-Boiled Eggs & Creamy Dijon Dressing

Step 1: Hard-Boil the Eggs

Place your eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. As soon as it reaches a rolling boil, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes. Drain, run under cold water, then peel. Slice the eggs — the yolks should be creamy and not overcooked, perfect for Hard-Boiled Eggs & Creamy Dijon Dressing.

Step 2: Blanch the Asparagus

While the eggs are cooling, bring a pot of salted water to a boil. Add the trimmed and chopped asparagus, and blanch for 2 to 3 minutes until they’re bright green and just tender. Quickly plunge them into an ice bath to stop the cooking and preserve their gorgeous color. Drain them well and gently pat dry so the salad won’t get soggy.

Step 3: Make the Creamy Dijon Dressing

In a small bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, lemon juice, honey, olive oil, salt, and pepper. You want it smooth and glossy — the perfect cloak for salad greens and eggs. This creamy Dijon dressing is the secret that makes the Hard-Boiled Eggs & Creamy Dijon Dressing so irresistible.

Step 4: Assemble the Salad

Arrange your mixed greens on a platter or wide bowl. Scatter the blanched asparagus over the greens, followed by the sliced eggs, cherry tomatoes, and thin rings of red onion. Sprinkle with feta cheese if you like extra tang and creaminess. Everything should look bountiful and inviting!

Step 5: Dress and Serve

Drizzle that luscious creamy Dijon dressing generously over the salad. Serve immediately, and watch as every bite of Hard-Boiled Eggs & Creamy Dijon Dressing makes your taste buds sing. For extra crunch, toss on some toasted nuts or seeds right before serving.

How to Serve Hard-Boiled Eggs & Creamy Dijon Dressing

Garnishes

A final sprinkle of crumbled feta, fresh chopped herbs like parsley or chives, or even a few toasted almond slivers can make your salad sing. The little extras take Hard-Boiled Eggs & Creamy Dijon Dressing from tasty to spectacular and give your guests something special in every bite.

Side Dishes

This salad pairs perfectly with a slice of crusty baguette, herb focaccia, or a scoop of quinoa. If you’re serving it as part of a brunch table, round things out with smoked salmon, roasted potatoes, or a light soup. It also makes a satisfying side to grilled chicken or salmon for a heartier meal.

Creative Ways to Present

Try layering the salad components in clear glasses for a fun, individualized parfait, or arrange them artfully on a large platter “composed salad” style for maximum visual impact. You can even serve Hard-Boiled Eggs & Creamy Dijon Dressing as open-faced sandwich toppers on toasted rye or sourdough for a chic twist.

Make Ahead and Storage

Storing Leftovers

If you have leftover Hard-Boiled Eggs & Creamy Dijon Dressing salad, store the salad and dressing separately for best results. The assembled salad can be kept in an airtight container in the fridge for up to 2 days, although the greens may wilt slightly. The dressing itself keeps well in a jar for up to 5 days.

Freezing

Freezing isn’t recommended for this salad, as fresh veggies and eggs don’t thaw well and the creamy Dijon dressing can separate. For the best flavor and texture, enjoy everything fresh and crisp.

Reheating

This salad is meant to be served cold or at cool room temperature, so reheating isn’t necessary. If you’ve made the eggs or blanched the asparagus ahead of time, just let them sit out for 10-15 minutes before assembling to take the chill off.

FAQs

Can I make Hard-Boiled Eggs & Creamy Dijon Dressing ahead for meal prep?

Absolutely! You can hard-boil the eggs and make the dressing 3-4 days in advance. Blanch the asparagus and prep the veggies the day before. Assemble everything fresh when ready to serve for the best texture.

What if I don’t like mayonnaise in my dressing?

Not a fan of mayo? You can substitute plain Greek yogurt or a combination of sour cream and a touch of olive oil. Your Hard-Boiled Eggs & Creamy Dijon Dressing will still be creamy and delicious — just a tad tangier!

Can this salad be made vegan?

Definitely! Use your favorite plant-based mayonnaise and skip the eggs and feta or use plant-based alternatives. The creamy Dijon dressing really brings the veggies to life regardless.

Should I peel the asparagus?

Usually thin asparagus only needs a trim, but if yours are particularly thick or woody, use a vegetable peeler to remove the tougher outer layer from the lower half. This way, every piece in your Hard-Boiled Eggs & Creamy Dijon Dressing is perfectly tender.

How do I keep the eggs easy to peel?

Cooling the boiled eggs under cold running water (or in an ice bath) right after cooking helps separate the membrane from the shell, making them much easier to peel cleanly. Fresh eggs can be sticky, so slightly older eggs work best for flawless Hard-Boiled Eggs & Creamy Dijon Dressing.

Final Thoughts

It’s honestly a joy to share this Hard-Boiled Eggs & Creamy Dijon Dressing recipe with you — it’s sunshine on a plate and just as wonderful for picnics as it is for lazy Sunday lunches. Give it a try the next time you crave a salad that truly satisfies; I can’t wait for you to taste just how special these simple ingredients can be together!

Hard-Boiled Eggs & Creamy Dijon Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refreshing and vibrant Asparagus Salad featuring tender asparagus, hard-boiled eggs, and a luscious creamy Dijon dressing. This salad is perfect for spring and makes a delightful side dish or light meal.

Ingredients

Scale

For the Salad:

1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
4 large eggs
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese (optional)

For the Creamy Dijon Dressing:

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
1 tablespoon olive oil
Salt and black pepper to taste

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Instructions

Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, cover, remove from heat, let sit for 10-12 minutes. Drain, cool under cold water, peel, and slice.
Blanch Asparagus: Bring salted water to a boil. Blanch asparagus for 2-3 minutes until crisp-tender, transfer to an ice bath to stop cooking. Drain and pat dry.
Creamy Dijon Dressing: In a bowl, whisk mayonnaise, Dijon mustard, vinegar, lemon juice, honey, olive oil, salt, and pepper until smooth.
Assemble Salad: Arrange salad greens on a platter, top with asparagus, eggs, tomatoes, red onion, and feta. Drizzle with dressing.