• Wash and shake dry the broccoli, then cut the crowns into bite-sized florets and small chunks of the tender stems.
• Cook the bacon in a skillet until it is crisp. Drain it on paper towels, then chop it up.
• Toast the almonds until lightly golden brown. Toast them in a dry skillet or in the oven at 325-F but don't walk away or they could burn.
• Drain the mandarin orange segments.

To make the dressing

• Add the eggs, sugar, white wine vinegar, water, cornstarch, and mustard powder, to a small skillet and heat it over medium heat, whisking constantly.
• Whisk the dressing until it is thick and bubbly. Remove it from the heat and cool on the counter for 30 minutes.
• Mix in the mayonnaise when the dressing is cool to the touch.

To assemble the salad

• Combine the dressing with the broccoli florets and refrigerate for about 2 hours before serving.
• Top the salad with the crumbled bacon, toasted almonds, mandarin orange segments, and red onion slices before serving.
• Enjoy!