Broccoli & Boiled Egg Salad

Broccoli & Boiled Egg Salad


Dairy Free, Gluten Free


  • 500 g tenderstem broccoli
  • 4 large free-range eggs , (at room temperature)
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • pinch of caster sugar
  • tin pink salmon OR 1 smoked chicken breast, shredded
  • 1 fresh red chilli
  • 60 g leftover ciabatta
  • olive oil


  • For the croutons, tear the ciabatta up into bite-sized pieces. Heat 1 tbsp of oil in a large non-stick frying pan over med-high heat. Once hot, tip in the ciabatta and toss well to coat in the oil.
  • Cook gently until crisp and golden; resist adding more oil – they will turn golden given time. Tip onto a plate, then wipe out the pan with kitchen paper and set aside.
  • Bring a large pot of salted water to the boil, then add the broccoli and cook until just tender, about 3 minutes.
  • Fill a bowl with cold water, then lift the broccoli from the pot with a slotted spoon and into the cold water to cool. Keep the pot of water on the stove.
  • Gently place the eggs into the pot of boiling water and simmer for
  • 6 minutes, or until they are just soft in the middle. Drain and place in fresh cold water for a few minutes. Tip the cooled broccoli into a colander.
  • Next, combine 1 tbsp oil with the mustard, vinegar and sugar, plus 1 tbsp cold water and a little seasoning to make the dressing.
  • Put 1 tbsp oil in the frying pan, place on high heat. Add the drained broccoli to the pan and cook for 2 minutes to brown lightly.
  • Place the broccoli onto a platter, then add peeled and halved eggs, croutons and your choice of salmon or chicken. Scatter with seeded and finely sliced chilli, drizzle over the dressing and serve.