Egg Salad With Grilled Broccoli and Chili Crisp

Name: Egg Salad With Grilled Broccoli and Chili Crisp
Yield: 4 Servings
Ingredients: 8 large eggs; 1½ lb. broccoli (about 3 small heads), cut into florets; 2 Tbsp. extra-virgin olive oil; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more; 1 tsp. freshly ground black pepper, divided, plus more; 2 pickles, finely chopped; 2 scallions, thinly sliced; ½ cup mayonnaise; 1 Tbsp. chopped dill; 2 tsp. Dijon mustard; 1–2 Tbsp. chili crisp (such as Fly by Jing, Lao Gan Ma, or homemade); 1 Tbsp. toasted sesame seeds; Country-style bread, sourdough, or flatbread (for serving)

Hetty Lui McKinnon4 ServingsSource

salad broccoli/broccolini chile main dinner lunch dairy free vegetarian easy 30 minutes or less weeknight meals simmer grilling epicurious

Egg Salad With Grilled Broccoli and Chili Crisp

Ingredients

8 large eggs

1½ lb. broccoli (about 3 small heads), cut into florets

2 Tbsp. extra-virgin olive oil

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

1 tsp. freshly ground black pepper, divided, plus more

2 pickles, finely chopped

2 scallions, thinly sliced

½ cup mayonnaise

1 Tbsp. chopped dill

2 tsp. Dijon mustard

1–2 Tbsp. chili crisp (such as Fly by Jing, Lao Gan Ma, or homemade)

1 Tbsp. toasted sesame seeds

Country-style bread, sourdough, or flatbread (for serving)

Method

Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.

Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.

Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.

To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.