Broccoli and Boiled Egg Salad

A simple make-ahead side dish with a savory sesame dressing

One of the regulars in my kids' bento box is broccoli. It's not just their favorite veggie—its bright green color brings life to any lunchbox. This recipe takes that lunchbox favorite and pairs it with creamy boiled eggs and a flavorful sesame dressing. It’s refreshing, savory, and satisfying—perfect as a side dish, for meal prep, or even tucked into a lunch bowl.

If you’re looking for a new way to serve broccoli (especially for kids!), this Broccoli Boiled Egg Salad might just become a go-to. The key is the sesame-rich dressing, which soaks into the boiled egg and broccoli beautifully after sitting for a few hours—overnight is even better!

RECIPE

Servings: 3-4

Time: 20 minutes prep + a few hours to marinate

Ingredients:

4 boiled eggs
1 crown broccoli
For the dressing:

1 ½ tbsp sugar
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp sesame seeds (toasted and ground)

My Kitchen Tools

Cooking Pot

Ginger Grater

Instructions:

Boil the eggs
Bring water to a boil and gently add the eggs.
Cook for about 10 minutes, then transfer them to an ice bath. Peel and set aside.
Blanch the broccoli
Cut the broccoli into bite-sized florets.
In a pot, add about 1/2 cup water, cut broccoli florets, cover with a lid.
Turn on the heat to low-medium heat, cook for 5 minutes.
Drain and let cool.
Make the sesame dressing
In a bowl or container, add sugar, soy sauce, oyster sauce, rice vinegar, sesame oil, sesame seeds, and mix well.
Combine and marinate
Toss the broccoli and boiled eggs with the sesame dressing.
Let it sit for at least a few hours in the fridge—overnight if possible—for the best flavor.

ingredients shopping

Tips & Variations

You can change the vegetables to cut cucumbers.
If you want extra protein, toss in a few cubes of tofu or some shredded chicken.
For a lighter version, reduce the sugar or use a dash of ponzu instead of soy sauce and vinegar.