Broccoli and Egg Salad

Since I don't eat egg (except in cakes and pastries) and salad dressings with anything from the onion family, I don't have idea on how this salad tastes all together. I just saw it from a Japanese SnapDisher, tried it at home using a deep roasted sesame dressing my husband bought at a supermarket and it received a quickly-emptied-plate ovation from my husband, and I had to prepare this dish again. And again.

The version by がぁが (masumi0706), from which I took this idea from, used mayonnaise with oyster sauce.

 Ingredients

• hard-boiled egg
• broccoli, boiled for 3 minutes
• deep roasted sesame dressing OR vegetarian mushroom sauce and mayonnaise sauce

 Procedure

1. Cut hard-boiled egg and broccoli into bite-size chunks.
2. Arrange broccoli and egg chunks on a bowl or plate and pour over desired amount of deep roasted sesame dressing or your homemade oyster mushroom-mayo sauce.
3. Serve with a smile!

 Tips and tricks
If you're microwaving broccoli, wrap it in microwavable/heat-tolerant cling wrap then microwave for 1 minute and 20 seconds (for one serving amount of broccoli).

If you're more of a simple-tongued, salt alone might be enough to satisfy your taste buds, since both egg and broccoli are flavorful on their own. And you may sprinkle black and/or white sesame seeds for additional nutrients.