Minnesota Broccoli Salad

Recipe View Prepare the Eggs: Gently place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Cover the pan and bring to a rolling boil over high heat. Once boiling, remove from heat and let stand, covered, for 15 minutes. (Time: 15 minutes)

Recipe View Cool and Chop Eggs: Drain the hot water and immediately rinse the eggs under cold running water until completely cooled. Peel and chop into desired size pieces. (Time: 5 minutes)

Recipe View Blanch the Broccoli: Bring a large pot of lightly salted water to a rapid boil. Add the chopped broccoli and cook uncovered until bright green and slightly tender-crisp, about 2 minutes. (Time: 2 minutes)

Recipe View Shock the Broccoli: Immediately drain the broccoli in a colander and plunge it into a bowl of ice water. This stops the cooking process and preserves the vibrant green color and crisp texture. Let it sit for several minutes until completely cold. (Time: 3 minutes)

Recipe View Combine Ingredients: In a large mixing bowl, combine the finely chopped red onion, cooled and chopped hard-cooked eggs, sliced green olives, drained pimentos, mayonnaise, dry mustard powder, salt, celery seed, and fresh dill. Mix well to combine. (Time: 5 minutes)

Recipe View Add Broccoli and Chill: Add the well-drained cooked broccoli to the mixing bowl and gently stir to incorporate all ingredients. Cover the bowl tightly and refrigerate overnight to allow the flavors to meld. (Time: 1 minute)