1 1/2 lb. fresh broccoli or 2 frozen pkg. broccoli
4 hard cooked eggs
2 tbsp. mayonnaise
1/2 tsp. prepared mustard
1/2 tsp. onion salt
1/8 tsp. pepper
Paprika

MARINADE:

1/2 c. oil
1/4 c. lemon juice
1/2 tsp. dry mustard
1 tbsp. capers
1 tbsp. chopped dill pickle
1 green onion, sliced

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise - almost to the florets. Place in a skillet, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover and simmer 5 minutes longer. Do not over cook. Broccoli should be slightly crisp and a bright green color. Cut off upper 1/3 egg white. Scoop out yolks and mash together with the cut off whites. Blend in mayonnaise, mustard, onion salt, and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour. Serves 4.