A salad of tender-crisp broccoli and egg, tossed in a yogurt, mayonnaise and olive oil dressing, with sun-dried tomatoes and cashews.
Bright green florets, a creamy dressing, pieces of sun-dried tomato and crunchy cashews: freshness and contrast arrive at the table in no time. The broccoli stays tender-crisp, the egg adds softness, and the yogurt, mayonnaise and olive oil dressing coats everything, with a hint of mustard for extra flavor. Allow 20 minutes in total for 4 servings, in the spirit of meals ready in 20 minutes. Find this recipe among my keto soups and salads.
What is broccoli and egg salad?
The name says it all: broccoli, an egg and a creamy dressing to bring everything together. It starts with lightly cooked florets, a hard-boiled egg cut into pieces and a dressing made with plain yogurt, mayonnaise and extra virgin olive oil, lifted with a hint of mustard. The broccoli holds its shape and has an almost nutty flavor, while the dressing stays light enough to coat without making anything soggy.
The sun-dried tomatoes add a concentrated, sweet, tangy and salty note; the crushed cashews provide a gentle crunch. With just one egg for the whole salad, its presence is noticeable without dominating, and it blends into the dressing for a smoother texture. If you enjoy cold egg dishes, deviled eggs are in a similar vein, and the sun-dried tomatoes bring the umami that balances the dressing.
An everyday classic
This salad belongs to the family of easy mixed salads: one main vegetable, a little egg, a quick dressing and a few pantry ingredients for bold flavor and crunch. It relies on simple techniques: brief cooking, careful cooling, a creamy dressing and gentle tossing.
The combination of broccoli and egg works well in a nicely prepared cold dish. Sun-dried tomatoes and cashews give it character without changing its essence. For an especially creamy cold dressing, Japanese mayonnaise can replace regular mayonnaise.
This salad works equally well for a light lunch, a quick dinner or a cold buffet. Simply keep it well chilled until serving.
The main ingredients
The broccoli, 1 head weighing 250 to 300 g, forms the vegetable base: it provides color, freshness and the bite that gives the dish structure. The egg, just one, adds softness and subtle richness without making it heavy. The sun-dried tomatoes, 40 g, bring a sweet-tangy note, and the cashews, 50 g, add crunch, so they are best kept in pieces rather than ground to a powder.
The dressing relies on three ingredients: 2 tablespoons of plain yogurt, either dairy or unsweetened plant-based, for freshness; 2 tablespoons of mayonnaise for creaminess and coating; 2 tablespoons of extra virgin olive oil for fruity flavor and to bring it all together. A teaspoon of Dijon or mild mustard lifts the seasoning without making it sharp.
Use salt sparingly; a pinch is enough: the sun-dried tomatoes, mayonnaise and mustard already provide some.
Cooking tips and serving
For the egg, 7 to 8 minutes of cooking gives a tender texture, while 9 minutes produces a firmer result; running it under cold water cools it quickly and helps you cut it neatly. If you like yolks that are still soft, the soft-boiled egg method can guide your cooking. Cook the broccoli briefly, either by steaming or blanching, for no more than 5 minutes, using similarly sized florets; when tested with the tip of a knife, it should offer a little resistance, then be drained thoroughly so it does not dilute the dressing.
Make the dressing with the yogurt, mayonnaise and olive oil, adding just a little salt; the mustard rounds out the seasoning. Drain the sun-dried tomatoes if they are packed in oil before cutting them, and crush the cashews in a mortar, leaving distinct pieces. Serve the salad cold, as a starter or side dish: for a low-carb meal, pair it with air fryer salmon, air fryer chicken breasts or plain tofu. Each serving provides 119 kcal and 8 g of net carbs; keep it refrigerated in a sealed container, then give it a gentle toss before serving to bring everything back together.
You can find more dishes like this among my low-carb recipes.
Broccoli and Egg Salad
Ingredients
- 1 head broccoli 250-300 g
- 50 g cashews
- 40 g sun-dried tomatoes
- 1 egg
- 2 tablespoons yogurt, dairy or plant-based
- 2 tablespoons mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon or smooth mustard
- salt
Instructions
- Boil an egg (7, 8 minutes for a slightly softer egg, 9 minutes for a slightly firmer egg). Run it under cold water and leave to cool.1 egg
- Steam or blanch the broccoli for no more than 5 minutes (according to taste, preferably just slightly more tender than raw, but not too soft).1 head broccoli
- Mix the yogurt, mayonnaise and olive oil, then toss with the broccoli. Add a pinch of salt to taste.2 tablespoons yogurt, dairy or plant-based, 2 tablespoons mayonnaise, 2 tablespoons extra virgin olive oil, salt
- Peel the eggs, cut them into pieces and add them. Chop the small tomatoes and add them. Lightly crush the cashews in a mortar and add them.40 g sun-dried tomatoes, 50 g cashews
