Ingredients
- eggs
- pound broccoli, chopped
- /4 cup finely chopped red onion
- cup green olives, sliced
- (4 ounce) jar diced pimentos, drained
- /4 cup mayonnaise
- teaspoon dry mustard powder
- /2 teaspoon celery seed
- tablespoon chopped fresh dill
Instructions
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Step 1
Start by hard-boiling the eggs: place them in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Then remove from heat, cover, and let them sit for 15 minutes. I transfer them to an ice bath to cool quickly, then peel and chop. Meanwhile, bring a large pot of salted water to a boil. Toss in the chopped broccoli and blanch for just 2 minutes—you want it bright green and slightly tender. Drain immediately and plunge into ice water to halt cooking
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Step 2
this keeps the crunch. Once cold, pat the broccoli dry. In a spacious mixing bowl, combine the chopped eggs, red onion, sliced olives, drained pimentos, mayonnaise, mustard powder, celery seed, and fresh dill. Stir everything together until well coated, then gently fold in the broccoli. Cover and refrigerate. I find that letting it rest overnight makes all the difference, but a couple of hours will do in a pinch.