Trim the broccoli by removing the stem and separating the florets into small, bite-sized pieces. Steam them in the microwave until tender yet crisp, then drain thoroughly and sprinkle lightly with salt while warm.

Boil the shrimp until they turn pink and opaque, then peel and set aside to cool.

In a separate bowl, mash or finely chop the boiled eggs. Combine them with mayonnaise, whole-grain mustard, and rice vinegar. Stir well until smooth and creamy.

Add the steamed broccoli and cooked shrimp to the egg mixture. Toss everything gently to coat. Season with salt and freshly cracked black pepper to taste. Mix well and serve chilled or at room temperature.