This easy broccoli egg salad is lately my favorite go-to lunch recipe. It would be embarrassing to admit how many times in a row I had the same exact thing to eat. It’s perfect for the summer- crunchy, flavorful and colorful. What is more, this salad other than being healthy, is also surprisingly filling. Another plus, in case you needed even more convincing, you can have this salad ready on the table in 10 minutes with minimum effort. Let’s get to it, shall we?
I hard-boiled the eggs for 7 minutes and cooked broccoli for about 3. It’s the best when broccoli it’s not too soft or mushy in the salad but also not completely raw either, 3 minutes always seem to do the trick for me. When eggs were ready I placed them in cold water, peeled and cut in four parts. I drained broccoli and let it cool down.
Then I sliced peppers and tomatoes and arranged everything together in a bowl.
Next step was mincing garlic and mixing it with all of the rest of the dressing ingredients- mayo, sour cream, lemon juice, salt and pepper. For super creamy consistency you can do this in a blender.
Finally I drizzled the dressing on my salad and sprinkled the salad with chopped parsley and sunflower seeds. You can also add some freshly cracked pepper on top. Enjoy!
If you tried this recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1 broccoli head
- 2 eggs
- 1/2 red bell pepper
- 1 tomato
- 1/4 cup of roasted sunflower seeds
- 1/4 cup of chopped parsley
- 3 tablespoons of mayo
- 3 tablespoons of sour cream
- 1 garlic clove
- 1 tablespoon of lemon juice
- salt and pepper to taste
- Place eggs into boiling water and cook for about 7 minutes until hard-boiled. Peel them and cut in quarters.
- Divide broccoli into florets and cook for about 4 minutes until tender but not mushy.
- Dice tomato and pepper, chop parsley.
- Mince garlic and mix together with the rest of the dressing ingredients.
- Place broccoli, tomato, pepper and eggs in a bowl. Drizzle it with dressing and sprinkle with sunflower seeds and parsley.