Egg and Broccoli Salad

There’s something about this Egg and Broccoli Salad with feta and red onion that makes it impossible to ignore. The broccoli is cooked just right—soft but still holding its shape—and pairs beautifully with creamy chopped eggs. Feta adds a salty punch, and the red onion gives a little bite that keeps every forkful interesting.

What ties it all together is a simple Greek yogurt dressing. Light, creamy, and flavorful, it lets the natural ingredients shine without weighing the salad down. Packed with nutrients and bursting with color, it’s perfect for a quick lunch, a weeknight dinner, or even a table full of friends and family. Let it sit in the fridge for a little while—the flavors mingle, and every bite gets even better.

Fresh, vibrant, and full of flavor, this salad is one you’ll want to make again and again.

More salad ideas:

Kidney Bean Salad

Couscous and Chickpea Salad
Servings: 6 yield(s)
Prep Time: 10 mins
Ingredients
  • 5 large eggs (Hard boiled.)
  • 3 cup broccoli florets (Steamed or boiled.)
  • 1/4 cup chopped red onion
  • 6oz/170g crumbled feta cheese
  • 2-3 tbsp fresh dill (Chopped.)
  • salt and black pepper (To taste.)
    • Dressing
  • 4 tbsp whole fat plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp herbes de Provence
  • 2-3 cloves of garlic (Minced.)
  • 1/2 tsp granulated garlic
Instructions
  1. Cook the eggs until hard, then cut them into large cubes. Cook the broccoli florets by steaming or boiling them just until tender. Be careful not to overcook—it should hold its shape and not turn mushy. Let it cool. Dice the red onion into small pieces and finely chop the dill. Use crumbled feta—no need to cut it, just have it ready.
  2. Combine everything in a large bowl: eggs, broccoli, onion, dill, and feta. Mix the dressing and pour it over the salad. Toss gently until all ingredients are evenly coated.