| Egg-Yolk Butter And Asparagus Tea Sandwiches / Egg Salad Recipe | – a delicious recipe with eggs, mayonnaise, unsalted butter, mustard, white-wine vinegar, coarse salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
2
Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
3
Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.
301
kcal
Calories
27
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large hard-boiled eggs, 1/4 cup mayonnaise, 2 tablespoons unsalted butter, room temperature, 1 teaspoon Dijon mustard, and more.
Yes, | Egg-Yolk Butter And Asparagus Tea Sandwiches / Egg Salad Recipe | falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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