Kochujang broccoli egg salad

Indulge in the spicy sweetness of Kochujang dressing perfectly paired with fresh broccoli and boiled eggs for a flavorful salad sensation.

Ingredients:

• 2 large heads of broccoli
• 6 eggs
• 1 1/2 teaspoons salt
• 1-2 tablespoons kochujang
• 1 finely minced garlic clove
• 3/4 cup full fat or low fat mayonnaise
• 1 tablespoon sesame oil
• 1 teaspoon lemon juice or pickle juice

Instructions:

1. Divide broccoli into small pieces
2. Fill a large pot with a gallon of water. Add 1 teaspoon of salt and 6 eggs into the pot.
3. Bring the water to a boil, then reduce the heat to a simmer. Let it simmer for 5 minutes.
4. Meanwhile, prepare a large bowl filled with ice and water (to cool down the eggs and broccoli later on).
5. Take out the eggs from the hot water using a strainer and transfer them to the ice water bath. Bring the pot of water back to a boil and add the broccoli pieces.
6. Boil the broccoli for 2 minutes. Drain the broccoli and add them to the ice water bath along with the eggs. Once the broccoli is cooled, drain the ice water bath and peel the eggs. If the broccoli is too wet, pat them dry with a towel before adding the dressing.
7. For the kochujang-mayo dressing: combine mayonnaise, kochujang, sesame oil, 1/2 teaspoon of salt, minced garlic, and lemon juice in a large bowl.
8. Take two eggs, slice them in half without cutting through the yolk. (Set aside the two yolks for later.) Chop the egg whites from those two eggs and the other two whole eggs, then add them to the dressing. Mix well to coat the broccoli with the dressing.
9. Arrange the dressed broccoli on a serving plate. (If preparing in advance, cover the plate with plastic wrap and refrigerate at this stage.) Using a strainer or a microplane, grate the cooked egg yolks over the salad. Cut the remaining two eggs in half and use them as a garnish.

Summary:

• Calories: 1639 kcal
• Fat: 103 g
• Protein: 80 g
• Carbs: 122 g
• Potassium: 5347 mg
• Magnesium: 364 mg