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Broccoli and Egg Salad Recipe

There is an absolute truth that mayonnaise is essential in a Paleo diet, simply because it makes everything taste better. Combine it with eggs and bacon, or with a few slices of prosciutto, and all will be right with the world, at least in those dreamy moments while you are consuming your tasteful lunch or dinner.

Broccoli and Egg Salad in a white bowl.

After all, creamy, Paleo salads do exist, you just have to find the right proportions of the one you love the best.

Of course, next to the mayonnaise, it is best to eat your greens, and in this case, we are attached to scrumptious broccoli florets – organic if you can find it, slightly steamed, yet still crunchy for the best bites.

If you are looking to up your vitamin C intake, but aren’t keen on eating too much fruit, know that just one cup of broccoli has as much vitamin C as an orange.

Broccoli is high in fiber, it provides you with a giant boost of vitamin A, and it doesn’t only come in the most common green variety found in the grocery store. You’ll also find it in amazing shades of purple, seek, and you shall find – then add it to your salad!

We love meals that are ready in less than half an hour, and we know you do too. This is one of them, so get your eggs in the pot, and the bacon in the pan, and start cooking; everyone is counting on you to whip up something fast.

Broccoli and Egg Salad Recipe

Serves: 4 Prep: 20 min Cook: 5 min

Ingredients

Broccoli and Egg Salad preparation.

Preparation

  1. Bring water to a boil in a saucepan.
  2. Add the broccoli and cook for 5 to 6 minutes, just until the broccoli is tender-crisp.
  3. Drain broccoli and place in a salad bowl.
  4. In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, lemon juice, paprika, and season to taste.
  5. Add the green onions, bacon slices, and eggs into the salad bowl with the broccoli.
  6. Pour the mayonnaise mixture over the salad and gently toss everything until well-coated.
  7. Serve topped with sliced almonds.
Broccoli and Egg Salad in a white bowl.
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5 from 1 vote

Broccoli and Egg Salad Recipe

Egg salads are not proper salads without Paleo mayonnaise. Add a few slices of bacon to bring that well-known taste and texture, the broccoli is allowed to speak for itself – yum!
Course Salad
Cuisine American
Keyword broccoli, egg, paleo, recipe, salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Calories 697kcal
Cost 10

Ingredients

  • 1 broccoli head cut into small florets
  • 6 to 8 bacon slices cooked and chopped
  • 4 eggs hard-boiled and chopped
  • 2 green onions sliced
  • 1/4 cup almond slices
  • 1/2 tsp. paprika
  • 3/4 cup mayonnaise
  • 1/4 cup olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper

Instructions

  • Bring water to a boil in a saucepan.
  • Add the broccoli and cook for 5 to 6 minutes, just until the broccoli is tender-crisp.
    1 broccoli head
  • Drain broccoli and place in a salad bowl.
  • In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, lemon juice, paprika, and season to taste.
    1/2 tsp. paprika, 3/4 cup mayonnaise, 1/4 cup olive oil, 2 tbsp. apple cider vinegar, 2 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
  • Add the green onions, bacon slices, and eggs into the salad bowl with the broccoli.
    6 to 8 bacon slices, 2 green onions, 4 eggs
  • Pour the mayonnaise mixture over the salad and gently toss everything until well-coated.
  • Serve topped with sliced almonds.
    1/4 cup almond slices

Nutrition

Calories: 697kcal | Carbohydrates: 14g | Protein: 16g | Fat: 66g | Saturated Fat: 13g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 600mg | Potassium: 701mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1588IU | Vitamin C: 140mg | Calcium: 123mg | Iron: 3mg