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Asparagus Bacon and Egg Salad with Dijon Vinaigrette

Asparagus Bacon and Egg Salad with Dijon Vinaigrette is a fresh, light alternative to a traditional salad.  Serve it alongside your favorite grilled meat.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 194kcal


  • 1 bunch asparagus stalks cut into thirds
  • 1 hard boiled egg peeled and sliced
  • 2 slices bacon cooked and crumbled
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 teaspoon extra virgin olive oil


  • Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes (until tender but firm.)
  • Drain and immediately rinse with cold water to any further cooking.
  • In a small bowl, mix the Dijon, oil and vinegar.
  • Place the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.
  • ENJOY!!


Nutritional facts include 1 lb of asparagus and applewood smoked bacon. Choose Chicken or turkey bacon for less fat option.


Calories: 194kcal | Carbohydrates: 9g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 195mg | Potassium: 533mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1845IU | Vitamin C: 12.7mg | Calcium: 67mg | Iron: 5.1mg