Broccoli Salad with Dill

Place eggs into a saucepan in a single layer, ensuring they are fully submerged by about 2.5 cm of water. Cover the saucepan and heat it over high intensity until the water reaches its boiling point. Remove from heat immediately and allow the eggs to remain in the hot water for 15 minutes, providing them with sufficient time to cook. Carefully pour out the hot water and then submerge the eggs in cold running water, allowing them to cool down completely. Once cooled, peel and chop the eggs.

Meanwhile, fill a large pot with water that has been lightly seasoned with salt. Bring this mixture to its boiling point over high heat, then add the broccoli and cook it uncovered until it turns bright green and is just tender. Remove from heat immediately to stop the cooking process, allowing the broccoli to cool down quickly. Drain the cooked broccoli in a colander and then immediately transfer it to an ice bath, where it will remain for several minutes until completely chilled. Once the broccoli is cold, drain off any excess water and set it aside.

Combine the chopped red onion, cooked eggs, pitted green olives, diced pimentos, mayonnaise, mustard powder, salt, celery seed, and chopped fresh dill in a mixing bowl. Stir in the chilled cooked broccoli to create a cohesive mixture. Refrigerate this salad overnight, allowing its flavors to meld together and intensify over time.