Broccoli and Egg Salad
A quick and satisfying salad with tender broccoli, boiled eggs, and sweet corn, tossed in a simple dressing. Perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 10g
Ingredients
- 1 head broccoli
- 4 eggs
- 1 cup corn kernels
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- ½ tsp salt
Instructions
- 1
Place the 4 eggs in a small pot, cover with water, and bring to a boil. Cook for 8 minutes, then drain and cool under cold water.
- 2
Cut the 1 head of broccoli into small florets. Steam or boil in salted water until bright green and just tender, about 3 minutes. Drain and rinse with cold water.
- 3
Peel and chop the boiled eggs. In a large bowl, combine the broccoli, eggs, and 1 cup corn kernels.
- 4
In a small bowl, whisk together the 3 tbsp mayonnaise, 1 tbsp lemon juice, and 0.5 tsp salt. Pour over the salad and toss gently to coat.
- 5
Serve chilled or at room temperature.
Tools you’ll need
- pot
- steamer or saucepan
- large bowl
- small bowl
- knife
- cutting board
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