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This gorgeous egg and asparagus salad with homemade lemon vinaigrette is the best spring recipe for Easter dinner or any weeknight dinner. Roasted asparagus is so easy and delicious, and the salad is gluten-free and low carb!

Egg and Asparagus Salad with Mimosa Vinaigrette Dressing

Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal. 
Servings 4 servings


  • 1 lb asparagus woody ends trimmed off
  • 2 large hard boiled eggs
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • 1 clove garlic pressed
  • 1/4 tsp salt


  • Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
  • Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
  • Transfer cooled asparagus to a serving plate, and top with egg. Drizzle with vinaigrette; serve immediately.
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