Broccoli with Deviled Eggs


1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.

Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY

1 thought on “Broccoli with Deviled Eggs

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