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Asparagus Stuffed Eggs

Servings: 4
Author: Angela Coleby
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  • 8-10 hard-boiled eggs
  • 5 asparagus stalks
  • 3 tablespoons mayonnaise
  • ½ teaspoon Dijon mustard
  • 2 spring onions finely chopped
  • 1 teaspoon chopped capers
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped chives for decoration


  • Remove the tough bottom end of the stalks and chop the tips off the asparagus. Put the tips aside for the decoration.
  • Place the remaining stalks in a saucepan with water. Bring to the boil, cover and simmer for 10 minutes until soft.
  • Drain the asparagus stalks and cut finely.
  • Cut the boiled eggs in half and remove the yolks.
  • Place the yolks in a bowl with the chopped asparagus stalks, mayonnaise, spring onions, capers and mustard.
  • Mix thoroughly and season with the salt and pepper.
  • Place in the mixture into a piping bag and pipe into the hard-boiled eggs. Or spoon the mixture in.
  • Cut the asparagus tip into quarters and place on top of the eggs.
  • Sprinkle the chopped chives over the eggs.
  • Eat and enjoy!


Serves 4 people
Nutritional Info per whole egg (two halves) : 75 Calories, 5g Fat, 6g Protein, 1.4g Total Carbs, 0.2g Fibre, 1.2g Net Carbs