Springtime Egg Salad
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 1⁄2 cups of hellman's mayonnaise
- 1⁄2 cup stone ground mustard
- 1 tablespoon tarragon (dried or fresh)
- salt and pepper
- 1 dozen hard-boiled egg, chopped
- 1 bunch fresh asparagus
- 2 celery ribs, diced
- 4 green onions, diced
- 3 ripe tomatoes
- alfalfa or radish sprouts
- 8 croissants
directions
- In a large bowl mix the mayo, mustard, tarragon, salt and pepper.
- Microwave the asparagus for about 3 minutes in a covered container.
- Don't overcook it! It should still be bright green and retain some crunch.
- Soggy and dark green won't work. Cut the asparagus into 1/2 inch pieces.
- Gently mix into your sauce bowl the chopped eggs, asparagus, celery and onions.
- Refrigerate for about 1 to 2 hours.
- Serve on split croissants with sprouts and sliced tomato.
- This is not a pick-up sandwich, so make sure you provide a knife and fork.
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RECIPE SUBMITTED BY
I love spicy and ethnic foods. A trip to Cuba this year was inspirational. I've been cooking since I was 12 and have cooked in a small gourmet restaurant with several very incredible chefs who loved to pass on their knowledge and passion for food. Cooking for me has to be fun! No food snobs please! If it tastes good eat it!