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!
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.