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Minnesota Broccoli Salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
520 minutes
Delicious 1980s-inspired broccoli salad with hard-boiled eggs, dill, celery seed, and mayo - no bacon, fruit, or seeds.
Ingredients:
  • 3 eggs
  • 1 pound broccoli, chopped
  • 0.25 cup finely chopped red onion
  • 1 cup green olives, sliced
  • 1 (4 ounce) jar diced pimentos, drained
  • 0.75 cup mayonnaise
  • 1 teaspoon dry mustard powder
  • 0.5 pinch salt, or to taste
  • 0.5 teaspoon celery seed
  • 1 tablespoon chopped fresh dill
Instructions:
  • Place the eggs in a saucepan, making sure they are in a single layer. Add enough water to cover the eggs by 1 inch. Bring the water to a boil, then let the eggs sit in the hot water for 15 minutes. Drain the water, cool the eggs under cold running water, and then peel and chop.
  • While waiting, heat a generous amount of lightly salted water in a large pot until boiling. Place the broccoli in the pot and cook without a lid until vibrant green and slightly tender, approximately 2 minutes. Drain the broccoli in a colander, then quickly submerge in ice water for a few minutes to cool rapidly and halt the cooking. Once the broccoli is cold, drain thoroughly and keep to the side.
  • In a mixing bowl, toss together red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill. Add drained cooked broccoli and chill overnight to enhance flavors.

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