egg salad with asparagus and capers

egg salad with asparagus and capers

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 10 servings, 1/2 cup each


  • 12 large eggs, hard boiled, peeled and chopped
  • 1 ½ lb asparagus spears
  • 1/4 cup chopped scallions, green parts only
  • 1/4 cup capers
  • 3/4 cup reduced fat olive oil mayonnaise
  • 1/4 cup non-fat plain yogurt
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon dried dill
  • 1/2 teaspoon ground black pepper

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Trim asparagus and lightly steam; run under cold water and chop into small pieces. In a medium bowl, combine eggs, chopped asparagus, scallions and capers. In a small bowl, whisk together mayonnaise, yogurt, mustard, dill and pepper
  2. Stir dressing into egg mixture (depending on the desired consistency, use part or all of the dressing).
  3. *Nutrition information is based on the full serving of dressing.

per serving: 100 calories, 6g fat, 2g saturated fat, 260mg cholesterol, 135mg sodium, 3g carbohydrate, 1g fiber, 9g protein