Fresh Broccoli Salad

1 large bunch broccoli

1 teaspoon lemon juice

¾-1 cup mayonnaise

1 cup chopped celery

½ cup minced onion

3 hard cooked eggs, diced

1 cup chopped green olives

Trim thick stems from the broccoli and steam to the par-cooked stage; it should green and crisp. Drain and chop into bite size pieces; transfer to a large bowl.In a small bowl, mix lemon juice with mayonnaise; add to broccoli.Stir in celery, onion, eggs and olives and fold until well-combined. Cover and refrigerate several hours or overnight.Serves four to six.