Roasted Asparagus with Egg Salad

⏲ ~26 min total · prep 16 · cook 10 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 1/2 lb asparagus, woody ends snapped off
• 6 large eggs
• 1/3 cup mayonnaise
• 1 1/2 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped chives
• 1/2 celery rib, minced (about 2 tbsp)
• 2 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper

Instructions

1. Lower the eggs into a pot of already-boiling water, keep it at a strong simmer, and cook exactly 11 minutes.
2. Transfer the eggs to an ice bath for 5 minutes, then peel and chop them into 1/2-inch pieces.
3. Fold the eggs gently with the mayonnaise, Dijon, lemon juice, dill, chives, celery, 1/4 tsp of the salt, and the pepper, keeping it chunky — don't mash it smooth.
4. Toss the asparagus with the olive oil and the remaining 1/4 tsp salt and arrange in a single layer on a rimmed sheet pan.
5. Roast at 425°F for 9-11 minutes, until the stalks pierce easily and the tips are crisped at the edges.
6. Plate the warm asparagus and spoon the egg salad over the middle of the spears, or alongside.

Why this recipe works

• Boiling start Lowering the eggs into already-boiling water and timing exactly 11 minutes sets yolks that are firm but still tender. An ice bath stops the carryover, and cold eggs peel clean.
• Left chunky The salad gets folded by hand and kept in half-inch pieces, so it sits on the warm spears instead of melting into a sauce.
• High, dry heat At 425°F the asparagus blisters at the tips in 9 to 11 minutes while the stalks stay snappy, which holds up under a soft, cool topping.

Tips for making this recipe well

Match the spears

Buy asparagus of similar thickness so the stalks finish together. Pencil-thin ones are done before the 9-minute mark and collapse under the salad.

Build the salad first

The eggs need simmering, an ice bath, and peeling time, while the asparagus roasts in about 10 minutes at the end. Make the salad while the oven comes up to temperature.

Snap, don't measure

Bend each spear near the base and it snaps where the woody part starts. The stalk finds its own line faster than a knife would.

Peel cold eggs

Right after the ice bath, tap each egg all over and peel under a thin stream of cool water. The shell lifts with the membrane instead of tearing the white.

Serving suggestions

Three net carbs for a side that still reads like a real plate. Spoon the chunky egg salad down the middle of the warm spears, or pool it alongside in a shallow dish for dipping. The contrast is the dish: cool, mayonnaise-rich salad against blistered asparagus straight from the oven. A pinch of chopped dill on top ties the two parts together, and extra chives never hurt. Set it next to roast chicken or a thick pork chop and let people break spears as they go.

Storage and meal prep

Keep the egg salad and the asparagus in separate containers so the stalks stay firm. The salad holds 3 to 4 days covered in the fridge; the celery loses crispness along the way, which a quick stir won't fix. Reheat the asparagus in a 425°F oven for a few minutes until the tips crisp again. Freezing is a poor fit here, since mayonnaise breaks as it thaws and takes the salad's texture with it.

Variations worth trying

• All-dill Trade the chives for another tablespoon of dill if that's the herb you have in quantity. The salad reads greener and a little more assertive.
• Mustard forward Double the Dijon and drop the lemon juice for a sharper, more savory salad that suits roasted meats.
• Lunch version Chop the roasted asparagus into inch-long pieces and fold half of them into the egg salad. The side becomes a bowl you can eat with a fork alone.
• Zest finish Grate a little lemon zest over the plated spears along with the juice already in the salad. It adds citrus perfume without more acid.

Frequently asked questions

Can I make the egg salad ahead?

Yes. It keeps 3 to 4 days covered in the fridge and the flavors meld overnight. Spoon it cold over the hot spears straight from the oven.

How do I know 11 minutes produced cooked eggs?

At exactly 11 minutes in already-boiling water the whites are set and the yolks are firm through with a tender center. The ice bath stops the cooking immediately.

Can I grill the asparagus instead of roasting?

You can. Toss it with the same oil and salt and grill over medium-high until the stalks pierce easily. Watch the tips, which brown faster over live fire.

Why did my egg salad turn watery?

Usually the celery carried moisture or the eggs were mashed too hard. Dry the minced celery on a paper towel and fold gently to keep the texture chunky.

What is the carb count?

About 3 net carbs per serving as written. The asparagus and the eggs carry nearly all of it.

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