Minnesota Broccoli Salad

1. 1

   Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

2. 2

   Cover the saucepan and bring the water to a boil over high heat.

3. 3

   Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.

4. 4

   Pour out the hot water, then cool the eggs under cold running water in the sink.

5. 5

   Peel and chop once cold.

6. 6

   Meanwhile, bring a large pot of lightly salted water to a boil.

7. 7

   Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes.

8. 8

   Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.

9. 9

   Once the broccoli is cold, drain well and set aside.

10. 10

    Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl.

11. 11

    Stir in the drained cooked broccoli.

12. 12

    Refrigerate overnight for best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.