Broccoli Egg Salad

Name: Broccoli Egg Salad
Yield: 248 g
Ingredients: boiled egg 90 piece; blanched broccoli 120 g; perilla oil 7 g; ground black pepper 0.5 g; salt 0.5 g; whole grain mustard 7 g; allulose 5 g; soy sauce for eggs 3 g; extra virgin olive oil mayonnaise 15 g

329 kcal

#broccoli dish #egg side dish #easy side dish #low calorie #healthy meal #diet food #vegetable side dish #scrambled eggs #Korean side dish

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Ingredients

Main ingredients

boiled egg 2 piece
blanched broccoli 120 g

Seasonings/Sauce

perilla oil 7 g
ground black pepper 0.5 g
salt 0.5 g
whole grain mustard 7 g
allulose 5 g
soy sauce for eggs 3 g
extra virgin olive oil mayonnaise 15 g

Nutrition summary

Carbohydrates 13.88 g 16%

Protein 16.5 g 19%

Fat 24.93 g 65%

Serving size 248g

Cooking steps

1

Cut the broccoli into florets and blanch in boiling water with a bit of salt.
2

Beat the eggs, add a pinch of salt, and gently cook as scrambled eggs.
3

In a bowl, lightly toss the blanched broccoli, scrambled eggs, sesame oil, and salt.
4

Optionally, sprinkle toasted sesame seeds on top to finish.

Broccoli Egg Salad

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