Asparagus Bacon Egg Salad
This refreshing Asparagus Bacon Egg Salad features tender-crisp asparagus, savory bacon, and hard-boiled eggs, all tossed in a zesty Dijon vinaigrette. A simple, low-carb, gluten-free, and delicious meal perfect for lunch or a light dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 large hard boiled egg peeled and sliced
- 1.67 cups chopped asparagus
- 2 slices center cut bacon cooked and crumbled
Dijon Vinaigrette
- 0.5 teaspoon Dijon mustard
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
Preparation Steps
- Bring a pot of water to a boil. Add the chopped asparagus and cook for 2 to 3 minutes, until tender-crisp. Drain the asparagus and immediately run under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, red wine vinegar, and a pinch of salt and pepper to create the vinaigrette.
- Arrange the cooked asparagus on a plate. Top with the sliced hard-boiled egg and crumbled bacon. Drizzle generously with the prepared Dijon vinaigrette. Serve immediately and enjoy!
Notes
This salad is great for meal prep; simply store the vinaigrette separately and toss just before serving. For a Whole30 compliant version, ensure your bacon and Dijon mustard labels are checked for approved ingredients.