Protein-Packed Vegetarian Recipe

Egg-Broccoli Salad

with Yogurt Dressing
4.083335
Average: 4.1 (24 votes)
(24 votes)
Egg-Broccoli Salad

Egg-Broccoli Salad - Age-old party classic jazzed up with dried tomatoes and pine nuts

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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
304
calories
Calories

Healthy, because

Even smarter

Nutritional values

This egg andbroccoli salad contains tons of B vitamins and 80 percent of your daily requirement of pantothenic acid per serving. This vitamin, also known as B5, promotes hair growth and wound healing.

Save a few calories in this dish by replacing a bit of the low-fat yogurt with skim milk. 

1 serving contains
(Percentage of daily recommendation)
Calorie304 cal.(14 %)
Protein25 g(26 %)
Fat17 g(15 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.6 mg(75 %)
Vitamin D3.2 μg(16 %)
Vitamin E5.2 mg(43 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.5 mg(36 %)
Folate200 μg(67 %)
Pantothenic acid4.7 mg(78 %)
Biotin33.6 μg(75 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C151 mg(159 %)
Potassium1,305 mg(33 %)
Calcium422 mg(42 %)
Magnesium108 mg(36 %)
Iron6.1 mg(41 %)
Iodine56 μg(28 %)
Zinc3.5 mg(44 %)
Saturated fatty acids4.4 g
Uric acid152 mg
Cholesterol360 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
3 eggs
1 lb Broccoli
3 small sun-dried tomatoes
salt
1 Tbsp Pine nuts
5 ozs Yogurt (low-fat)
peppers
1 tsp Mustard
1 tsp sesame oil
1 garlic clove
5 button Mushroom (about 2 ounces)
How healthy are the main ingredients?
Pine nutsMustardsesame oileggBroccolisalt
Preparation

Kitchen utensils

1 Egg piercer, 1 Pot (with lid), 1 Small pot, 1 Small knife, 1 Cutting board, 1 Teaspoon, 1 Tablespoon, 1 Sieve, 1 Small skillet, 1 Plate, 1 Bowl, 1 Whisk, 1 Garlic press, 1 Small bowl, 1 Wooden spoon

Preparation steps

1.
Egg-Broccoli Salad preparation step 1

Pierce eggs and hard-boil in a small pot of boiling salted water for 8-10 minutes. Drain the eggs, rinse with cold water and peel. Allow eggs to cool.

2.
Egg-Broccoli Salad preparation step 2

While the eggs cook, rinse broccoli and separate into florets. Peel thick stems and finely chop. Cut dried tomatoes into thin strips.

3.
Egg-Broccoli Salad preparation step 3

In a pot of boiling salted water, cook broccoli, covered, until bright green, 5-7 minutes. Add tomato strips and cook for about 3 minutes. Drain broccoli and tomatoes.

4.
Egg-Broccoli Salad preparation step 4

Meanwhile, toast the pine nuts in a small dry pan and let cool on a plate.

5.
Egg-Broccoli Salad preparation step 5

Mix together yogurt, mustard and oil in another bowl. Season with salt and pepper. Peel garlic, press through a garlic press into yogurt mixture and stir to combine.

6.
Egg-Broccoli Salad preparation step 6

Clean and trim mushrooms and cut into thin slices.

7.
Egg-Broccoli Salad preparation step 7

Gently mix mushrooms, tomato strips and broccoli with the yogurt dressing. Let stand for 10 minutes.

8.
Egg-Broccoli Salad preparation step 8

Meanwhile, cut the eggs into quarters and mix gently with the salad. Serve the egg and broccoli salad sprinkled with pine nuts.