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broccoli egg salad with honey mustard dressing on a white plate
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5 from 1 vote

Broccoli egg salad with corn and honey mustard dressing

Egg, broccoli and sweet corn are the perfect combination. Slightly runny egg yolk, crunchy broccoli, lettuce, and sweet corn are tossed with creamy honey-mustard dressing and sprinkled with crunchy toasted flaked almonds and peppery garden cress.
Course Salad
Cuisine international
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 2 servings
Calories 394kcal
Author Aleksandra



  • 2 small handfuls lettuce broad-leaved endive or romaine lettuce
  • ½ medium broccoli 250g / 8.8 oz
  • 3 eggs
  • 1/3 cup canned corn 6 tablespoons
  • 3 tablespoons flaked almonds
  • garden cress for sprinkling
  • salt and pepper to taste


  • 3 tablespoons olive oil
  • 1.5 tablespoons lemon juice
  • 1 teaspoon honey
  • 1.5 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste


  • Rinse the lettuce, tear into smaller pieces, spin dry in a salad spinner (if you have one).
  • Split the broccoli into florets, peel the broccoli stem an cut into slices (don‘t throw the stem away!). Steam or boil the broccoli for about 8-10 minutes. If you don‘t have a steam cooker, boil water in a large pot, place a strainer or splash guard on top (it shouldn‘t touch the water surface), put the broccoli in the strainer and cover with a second pot. (If you‘re using this method, you can cook the eggs in boiling water in the bottom pot.)
  • Place the eggs in boiling water, cook for 6-7 minutes, since the moment it starts boiling.
  • Transfer the egg to very cold / ice water, peel them and cut in half.
  • Toast flaked almonds on a dry pan until golden, transfer them immediately on a plate (so that they do not burn).
  • Pour all the dressing ingredients into a small jar, season with salt and pepper, cover the lid and shake vigorously, the dressing should be thick and creamy.
  • Spread the lettuce on the plates, then top with broccoli florets, egg halves, and corn. Season with salt and pepper, pour over the dressing, sprinkle with almond flakes and garden cress.
  • Enjoy!


How to toast almond slices:
- on a dry pan until golden
- or in the oven: preheat the oven to 180 °C / 350 °F / Gas Mark 4, spread the almonds in a single layer on baking tray lined with parchment paper, bake for 5-7 minutes, until golden (keep an eye on them, they can easily burn), immediately transfer them on a plate.
Make ahead: You can boil/steam the broccoli, cook the eggs, prepare the sauce and toast the almonds.
Just before serving: wash and spin dry the lettuce and garden cress, combine all the salad ingredients, vigorously shake the jar with the dressing and pour over the salad.
Calories count = 1 serving (½ recipe).


Calories: 394kcal