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Broccoli and Egg Salad is a straightforward on a regular basis aspect dish that pairs superbly with any meal—Japanese or not. Flippantly blanched broccoli and coarsely chopped boiled eggs are tossed with creamy Japanese mayonnaise, then seasoned with only a contact of salt and pepper. This small dish makes an exquisite accompaniment to meat or fish entrées at dinner, and it’s additionally excellent as a bento lunch merchandise. Other than the chilling time, it comes collectively in nearly 10 minutes, making it one of many best dishes you possibly can put together.
Ideas and substitutions for Broccoli and Egg Salad
- Texture issues – Flippantly cook dinner the broccoli so it stays vivid inexperienced and retains its crunch. It’s a easy dish, however taking note of this small element makes all of the distinction.
- Add a refreshing tang – For a brighter taste, combine in a splash of rice vinegar or lemon juice. Chopped cornichons additionally add a deliciously sharp, briny kick.
- Egg options – Quick on time? As a substitute of boiled eggs, you should use scrambled eggs for a faster preparation..
- Taste twist – Sprinkle in some floor toasted sesame seeds for a nutty, toasty aroma that enhances the creamy mayo superbly.
Extra recipes like broccoli and Egg Salad
Broccoli florets and boiled egg salad with tangy Japanese mayo
- 1 head Broccoli (medium)
- 2 boiled eggs
- 2 Tbsp Japanese mayonnaise
- salt (to style)
- black pepper (to style)
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Minimize broccoli into florets and blanch for a few minutes. Drain and let cool.
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Coarsely chop the boiled eggs. Mix the broccoli and eggs in a bowl, then season with mayonnaise, salt, and pepper. Chill for 1 hour.
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