Broccoli and Egg Salad is a simple everyday side dish that pairs beautifully with any meal—Japanese or not. Lightly blanched broccoli and coarsely chopped boiled eggs are tossed with creamy Japanese mayonnaise, then seasoned with just a touch of salt and pepper. This small dish makes a wonderful accompaniment to meat or fish entrées at dinner, and it’s also perfect as a bento lunch item. Aside from the chilling time, it comes together in just about 10 minutes, making it one of the easiest dishes you can prepare.
Tips and substitutions for Broccoli and Egg Salad
- Texture matters – Lightly cook the broccoli so it stays bright green and keeps its crunch. It’s a simple dish, but paying attention to this small detail makes all the difference.
- Add a refreshing tang – For a brighter flavor, mix in a splash of rice vinegar or lemon juice. Chopped cornichons also add a deliciously sharp, briny kick.
- Egg alternatives – Short on time? Instead of boiled eggs, you can use scrambled eggs for a quicker preparation..
- Flavor twist – Sprinkle in some ground toasted sesame seeds for a nutty, toasty aroma that complements the creamy mayo beautifully.
More recipes like broccoli and Egg Salad
Broccoli and Egg Salad
Prep Time 10 minutes
chilling time 1 hour
Total Time 1 hour 10 minutes
Broccoli florets and boiled egg salad with tangy Japanese mayo
Ingredients
- 1 head Broccoli (medium)
- 2 boiled eggs
- 2 Tbsp Japanese mayonnaise
- salt (to taste)
- black pepper (to taste)
Instructions
Cut broccoli into florets and blanch for a couple of minutes. Drain and let cool.
Coarsely chop the boiled eggs. Combine the broccoli and eggs in a bowl, then season with mayonnaise, salt, and pepper. Chill for 1 hour.
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