Broccolini and hard-boiled eggs go together like cheese and crackers. I wouldn't be averse to substituting a dollop of hollandaise for the dressing, but that's just me. The dressing is the other way to go with this, and an easy way is to substitute to taste a packet of our Classic Deviled Egg Seasonings. Dissolve it in the olive oil and let the flavors meld.
2 Bunches of Broccolini (tough ends trimmed)
2 tablespoons whole-grain mustard
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 small minced shallot
salt and pepper to taste
1 chopped hard-boiled egg.
Boil 2 bunches broccolini n salted water until crisp-tender, 4 minutes.
Drain, shock in ice water and pat dry.
Whisk whole-grain mustard and white wine vinegar, olive oil, shallot, and salt and pepper. Drizzle over the broccolini and top with hard-boiled egg.