A Fresh Idea for Your May Picnic Table
As the long May weekend kicks off tomorrow in Poland, it’s time to prepare for what we love most: time with friends, outdoor grilling, and fresh spring flavors. With two extra days off, Poles embrace the season by firing up the grill and gathering around food, laughter, and good company.
If you’re looking to surprise your guests with something beyond the usual Mizeria😉 this Broccoli and Egg Salad might be just the thing. It’s fresh, healthy, and incredibly tasty — a perfect side dish for grilled meats or sausages.
The combination of crisp-tender broccoli, hard-boiled eggs, and a light creamy dressing makes it both comforting and refreshing. The garlic gives it a bold touch, while the Greek yogurt or sour cream keeps it light enough for spring feasting.
Ingredients:
- 1 medium head of broccoli
- 4 hard-boiled eggs
- 3 tablespoons Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 garlic clove, crushed
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh dill (plus extra for garnish)
Here is a short video on Broccoli and Egg Salad:
Instructions:
- Blanch the broccoli:
Cut the broccoli into small florets and blanch in salted boiling water for 4–5 minutes. It should be bright green and slightly tender but still crisp. Immediately transfer to cold water to stop the cooking. - Prepare the eggs:
Peel and roughly chop the hard-boiled eggs. - Make the dressing:
In a bowl, mix Greek yogurt or sour cream with mayonnaise. Add the crushed garlic, chopped dill, salt, and pepper to taste. - Combine:
In a large bowl, gently toss the broccoli and eggs with the dressing until well coated. - Chill and serve:
Refrigerate for 15–30 minutes before serving. Sprinkle extra chopped dill on top of Broccoli and Egg Salad before serving.
Happy Spring time, happy meetings with friends and family to you all:)
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes.
