Broccoli, Egg, Corn, & Pineapple Salad


Broccoli, Egg, Corn & Pineapple Salad

If you only have a few minutes to put lunch on the table, this is an amazing salad. A little sweetness with delicious egg and broccoli, you will enjoy every mouthwatering bite.
Prep Time 10 minutes
Course dinner, lunch
Cuisine American
Servings 2
Calories 469 kcal


For the salad:

  • ½ broccoli divided into florets
  • 3 eggs hard boiled
  • ¼ red onion sliced
  • 3 slices pineapple chopped
  • 1 cup 150g sweet corn, canned, drained

For the dressing:

  • 4 tbsp. mayonnaise
  • 1 tsp. dijon mustard
  • 1 tsp. honey
  • 1 tsp Worcestershire sauce


  • Boil salted water in a small pot and cook broccoli for about 5 minutes, until tender. Hard-boil the eggs, cool them and peel them, cut them into quarters. Mix the ingredients for the sauce in a small bowl.
  • Place the cooked broccoli and the rest of the salad ingredients in a bowl, drizzle with the sauce and season with salt and pepper to serve.
Keyword dairy free, gluten free, meal prep, quick, vegetarian