Asparagus & Herby Smoky Paprika Egg Salad
It's peak Spring! Enjoy this one in the garden with some lemonade.
This salad was inspired by a dish I recently had at a pub in Oxford, which was a classsic egg salad (heavy on the mayo) with some roasted asparagus and fried capers. My version is a bit more herbaceous, goes heavy on the smoky paprika taste and the asparagus is steamed so it has a nice bite. Enjoy, friends!
Egg Salad Recipe
2 hard boiled eggs, cooked for 7-8 minutes
2 heaping tablespoons of good quality mayonnaise
1/4 tsp paprika
2 TB minced herbs (such as chives or parsley)
Salt and pepper to taste
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Snap the woody ends off the asparagus. Steam or boil for 6 minutes. Place in ice water then drain and dry. Drizzle asparagus with olive oil, a splash of red wine vinegar, and a pinch of salt.
To make the egg salad, make sure hard boiled eggs are cooled (I prefer to leave in the fridge for 10 minutes or so after cooking), and dice them into small pieces. Mix in with all ingredients.
Top asparagus with egg salad and finish with some fresh herbs (pictured below are chive blossoms)
The inspiration is from a pub in Oxford. It was so delicious and inspired me to create my own version! If you have capers definitely add them to this dish — yum!