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Celebrate the spring season with this Asparagus and Eggs Mimosa Salad recipe. Tender asparagus spears, fluffy hard boiled eggs, crispy bacon, and a tangy dressing come together in perfect harmony to create a light, refreshing, and elegant side dish for any meal!

“This is insanely delicious for such a simple dish! I have been having lots of asparagus lately, but this just became a spring classic for me. Thanks for all the great recipes!”

-CRYSTAL

Update: This recipe was originally published in April 2018. I made updates to the article below to include more information about this recipe for eggs mimosa.

Hey, friends! Today we are celebrating the best (arguably) spring vegetable, fresh asparagus! Again!

Hopefully you are like me and totally here for it! If not, no worries!! You can simply take the eggs mimosa topping, tangy vinaigrette and garnishes – Bacon! Parmesan! Capers! Fresh Herbs! – and scatter it over torn crisp lettuce as a delicious alternative!

Angled photo of a fresh asparagus bundle wrapped with twine - photo of the main ingredient in the asparagus mimosa recipe.

About this eggs mimosa

This vegetable mimosa salad is like spring on a platter!

Vibrant, tender-crisp asparagus tossed in a silky, tangy vinaigrette and topped with fluffy, finely diced, hard-boiled eggs, delicate chives, nutty parmesan and crispy, crumbled bacon.

Full of fresh, tangy, light and rich flavors, this asparagus salad is the perfect colorful addition to any (and every) spring brunch, lunch or dinner!

What is mimosa salad?

This mimosa salad is a twist on classic eggs mimosa and asparagus mimosa.

Mimosa eggs, also called oeufs mimosa in French, are a variant on classic deviled eggs. In French eggs mimosa, only part of the egg yolk in used in the deviled egg filling, while the remaining yolks are grated over the top of the stuffed eggs.

These french eggs are reminiscent of a mimosa flower, hence the name, because the fluffy hard-cooked eggs garnishing the asparagus spears resembles white-and-yellow mimosa flowers. The term “mimosa” can be applied to any dish garnished with finely grated hard-cooked eggs. While traditional “mimosa” calls for hard-boiled eggs being pressed through a fine-mesh sieve, finely chopping them with a knife is a faster and less messy process!

Asparagus egg mimosa, also known as mimosa egg salad or asparagus mimosa, is a classic French dish consisting of blanched asparagus tossed in a vinaigrette and topped with finely chopped or grated hard-cooked eggs.

Ingredients for asparagus and egg salad

  • Asparagus Spears – You’ll need a pound of raw asparagus spears for this salad. I recommend using medium to thin-size spears for the most tender texture.
  • Hard Boiled Eggs – You can’t make eggs mimosa without large eggs. If you’re looking for an easy-to-peel hard boiled egg recipe, I’ve got you! Alternatively, swap out the hard boil egg for your favorite deviled eggs, instead.
  • Bacon – I use crispy cooked and crumbled bacon in this salad, but cooked pancetta or leftover ham would work too.
  • Chives or Green Onions – For a touch of herbaceous, fresh flavor. If you’re looking to add more fresh herbs, parsley and tarragon work great here too.
  • Salad Dressing – A combination of shallots, vinegar, dijon mustard, olive oil, salt, and pepper make up the tangy vinaigrette dressing. If you prefer a creamy dressing, swap the olive oil out for mayonnaise.

If asparagus in on sale at the store, purchase an extra bunch and put it to good use in these recipes: shaved asparagus salad, oven roasted prosciutto wrapped asparagus, and lemon baked salmon asparagus.

How to make mimosa eggs?

This retro, French dish is simple to prepare and the perfect way to celebrate the spring season and fresh asparagus! This asparagus mimosa salad recipe is a cinch. Here’s what you’ll do:

  • Blanch and shock the asparagus. Cook the asparagus in boiling, salted water and then immediately transfer the asparagus to a bowl filled with ice water to stop the cooking process.
  • Finely dice the hard-boiled eggs. Keeping the yolks and whites separate, finely dice the egg whites and crumble the yolks using your hands. Then, set the eggs aside.
  • Prepare the vinaigrette. Next, whisk together the shallots, red wine vinegar, Dijon and olive oil until it’s emulsified.
  • Toss the asparagus. Gently toss the asparagus in half of vinaigrette to coat and season to taste with salt and pepper.
  • Assemble the salad. Finally, arrange the asparagus spears on a serving platter and top with finely diced hard-cooked eggs and chives. Sprinkle the top of your mimosa salad by with crumbled bacon, finely grated parmesan, and capers, if using. For a textural contrast, crush up some croutons and scatter them over the top. Enjoy!

Tips for the best egg asparagus salad

  1. More eggy! If you like a higher egg to asparagus ratio, use 3 hard-boiled eggs. If you want the asparagus to be the star of the show and the eggs simply a garnish, use 2 hard-boiled eggs.
  2. Deviled eggs! If you have leftover deviled eggs on hand from Easter, use those instead of hard boiled eggs. These bacon devil eggs, crab meat devil eggs, and red devil eggs are personally my favorite if you’re looking for some inspiration.
  3. Chop the eggs! The traditional method for ‘mimosa’ recipes call for pushing the eggs through a fine mesh sieve. However, I have found that process messy, time-consuming and unnecessary (plus is requires more clean up)! Using a knife to finely chop the whites and your hands to crumble the yolks is quick and efficient, however feel free to stick to the traditional method if desired.
  4. Cook asparagus until just tender! Do not overcook the spears. Also, make sure you shock them in ice water AS SOON AS you take them out of the boiling water. Asparagus will turn brownish-green if you let them cook to long. Therefore, it’s important to take care in the cooking process – cook them until just crisp-tender AND use an ice bath.

Serving egg mimosa

Earthy, vibrant asparagus is extremely versatile and pairs well with a variety of entrees and sides! Below are some pairing ideas my family love:

Main entrees to serve with asparagus

  • Chicken
  • Seafood – Scallops or shrimp
  • Fish – salmon, sole, snapper, tuna
  • Steak
  • Pork
  • Ham (especially this ham orange glaze)
  • Lamb

Side dishes

  • Potatoes
  • Rice
  • Salad
  • Pasta (stick to a lighter pasta in butter or wine sauce)

Beautiful and fancy, but ridiculously quick and easy to prepare, this recipe for Asparagus Mimosa Salad is the perfect way to celebrate spring!

Until next week, friends, cheers!!

Cheyanne

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More delicious asparagus and egg recipes!

If you love this salad, try one of these fresh asparagus recipes next!

Action photo of hands serving up salad with asparagus and egg

Asparagus Egg Mimosa Salad

5 from 6 votes
Total Time: 18 minutes
Prep Time: 15 minutes
Cook Time: 3 minutes
Servings: 4 Servings
Celebrate the spring season with this asparagus mimosa salad recipe. Tender asparagus spears, fluffy hard boiled eggs, crispy bacon, and a tangy dressing come together in perfect harmony to create a light, refreshing, and elegant side dish for any meal!

Equipment

  • 1 Large Pot (for blanching asparagus)
  • 1 Medium Bowl (for shocking asparagus)
  • 1 Glass Measure OR Small Bowl (for making dressing)

Ingredients 

  • 1 pound Asparagus Spears – trimmed & peeled* (about 2 bunches)
  • 2-3 Large Hard-Boiled Eggs – peeled & whites and yolks separated*
  • 2 TBS Chives – finely sliced, divided
  • 3 TBS Cooked Bacon – chopped

Dressing

  • 1 TBS Shallots – finely minced
  • 2 TBS Red Wine Vinegar
  • 1 ½ teaspoon Dijon Mustard
  • 6 TBS Extra Virgin Olive Oil
  • Kosher Salt & Ground Black Pepper
  • Optional Garnishes Grated Parmigiano-Reggiano, Capers, Thinly Sliced Radishes, Lemon Wedges and/or Crushed Red Pepper Flakes,

Instructions

  • Blanch the Asparagus: Bring a large pot of water to a boil. Season the water generously with salt. Add the asparagus and cook until bright in color and just fork tender, about 2-3 minutes depending on thickness.
  • Shock the Asparagus to Stop the Cooking Process: Remove the asparagus immediately and transfer to a wide bowl filled with ice water. Set aside until completely chilled. Remove from water and transfer to a clean work surface lined with paper towels to thoroughly drain. Once dry, transfer the asparagus back to the empty bowl. (SEE NOTES)
  • Finely Dice the Hard Boiled Eggs: Keeping the yolks and whites separate, finely dice the egg whites and crumble the yolks using your hands. Set aside. (SEE NOTES)
  • Prepare the Salad Dressing: In a 2 cup liquid measure or small bowl, whisk together the shallots, vinegar, and mustard. Once mixed, slowly add the olive oil to the dressing in a steady stream, while whisking constantly, until emulsified. Season the dressing and adjust to taste with salt and pepper.
  • Flavor Asparagus: Drizzle half of the dressing over the asparagus spears and season with a pinch of salt and pepper, then toss to coat the asparagus. Taste a spear and adjust for flavor with salt and pepper.
  • Assemble Mimosa Salad: Arrange the asparagus on a serving platter and then top with the diced eggs, crumbled bacon, and snipped chives. Drizzle half of the remaining dressing all over the eggs mimosa and then garnish with additional toppings, if using. Serve asparagus egg mimosa with remaining dressing on the side and enjoy immediately.

Notes

  • Egg and Asparagus Ratio: This recipe is highly customizable. If you prefer a higher egg to asparagus ratio, use 3 hard-boiled eggs. Or, if you want the asparagus to be the star of the show and the eggs simply as a garnish, use 2 hard-boiled eggs. Prefer a traditional deviled egg mimosa? Use mayonnaise in the dressing instead of olive oil. If you have a customization you love, share it in the comments section below!
  • The traditional method for mimosa calls for pushing the eggs through a fine mesh sieve. However, I have found that process messy and unnecessary (plus is requires more clean up)! If you don’t like the idea of using your hands to break up the egg yolks, you can absolutely use a knife, sieve or a fine grater.
  • Do not overcook the asparagus and make sure you shock it in ice water AS SOON AS you take them out of the boiling water. Asparagus will turn brownish-green if they are cooked too long, so take care to cook only until they are crisp-tender and to stop the cooking process with an ice water bath.
  • Serves: Recipe serves 4 as a side dish or 2 as an entree salad.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 265kcal    Carbohydrates: 5g    Protein: 8g    Fat: 24g    Saturated Fat: 3g    Cholesterol: 93mg    Sodium: 277mg    Potassium: 260mg    Fiber: 2g    Sugar: 2g    Vitamin A: 1055IU    Vitamin C: 7.3mg    Calcium: 40mg    Iron: 2.8mg

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