Egg Salad with Asparagus

Summary

Prep Time	10 mins
Total Time	3 hrs 10 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the eggs into eighths and layer them alternately in a bowl with the asparagus stalks cut into bite-sized pieces. Mix a well-seasoned dressing from the other ingredients and add to the eggs. Carefully fold in and leave to stand in the refrigerator for a few hours, covered.
Serve with baguette and sprinkle with chopped chives before serving.

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