Pickled Asparagus Egg Salad

Directions

1. Gently place eggs in a medium pot and fill with cold water so the eggs are covered by about an inch. Place over medium-high heat and bring to a slow boil. Continue to cook at a slow boil for 11 minutes. Remove pot from heat, drain then place eggs in an ice bath. Allow the eggs to cool before peeling.
2. Once eggs have cooled completely, peel, rinse and dice. Place diced egg in a medium bowl.
3. Add remaining ingredients to diced eggs and gently stir to combine. Season with salt and pepper to taste. Serve on your favorite toasted bread, with crackers or atop a salad.