Deviled Asparagus Recipe: A Showstopping Easter Side Dish In 20 Minutes (8 Ingredients) by Donna John
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Deviled eggs are a must around the spring holidays – and we all know that asparagus is the star vegetable of spring. Why not combine the two? This simple deviled asparagus recipe lets asparagus shine but adds all the flavors of deviled eggs we love in one beautiful, show-stopping side dish. This is one side dish recipe you'll want to add to your Easter menu this year!
To make this quick and easy asparagus recipe you will need just eight simple ingredients and some salt and pepper for seasoning. Here is your short shopping list: white wine vinegar, red onion (or shallots), fresh asparagus, olive oil, mayonnaise (or Greek yogurt), a lemon for juicing and zesting, Dijon mustard, hardboiled eggs and optional ground paprika for serving.
Another bonus of this eye-appealing, colorful side dish? The vegetable recipe takes about 20 minutes to make, is beautiful on the table, is served at room temperature so you don't have to worry about it getting cold and you get the health benefits of asparagus and the health benefits of eggs.
I did a trial run of this gluten-free recipe before Easter and served it with simple crispy olive oil baked chicken thighs (recipe coming soon!) and an arugula salad. The dinner screamed spring, simplicity and deliciousness. Happy Easter!
Cuisine: American
Prep Time: 8 minutes
Cook Time: 10 to 12 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 1/4 cup white wine vinegar
- 1/3 cup thinly sliced red onion
- 1 pound asparagus, ends trimmed
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1 lemon, zested and juiced (about 1 teaspoon zest and 1 tablespoon juice)
- 1 teaspoon Dijon mustard
- 2 hardboiled eggs
- paprika, for serving (optional)
Here's how to make it:
- Put the sliced red onion and white wine vinegar into a small bowl. Season with a little salt and black pepper. Set aside. If you don't have red onion, you could use shallots.
- Put the trimmed asparagus onto a baking sheet. I lined mine with aluminum foil for easier cleanup. Drizzle with the olive oil and season to taste with salt and black pepper.
- Bake in a preheated 425-degree F oven for about 10 to 12 minutes. Remove from the oven to cool.
- While the asparagus bakes, stir together the mayonnaise, lemon zest, lemon juice and Dijon mustard. Season with salt and black pepper. If you want a thinner mixture, add a little water. You could use Greek yogurt instead of mayo.
- Put the asparagus onto a serving platter or plate. Grate the hardboiled eggs over the top of the asparagus, drizzle with the dressing and top with the pickled red onions. Sprinkle with paprika, if desired. Serve immediately. You could also slice the hardboiled eggs if you prefer, or do a combination of sliced and grated. Store any leftover asparagus in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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