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Epicurious

Egg Salad With Grilled Broccoli and Chili Crisp

By Hetty Lui McKinnon

4.1

(12)

Grilled Broccoli Egg Salad on a plate with a spoon and pieces of toast on the side.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Grilled broccoli is one of life’s simple pleasures and a bona fide crowd favorite. Perfectly grilled broccoli is cooked over high heat to deliver a charred exterior, while the internal flesh retains a crisp-tender bite. The smoky, subtly sweet broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal. Cook your eggs according to your personal preference—I enjoy my yolks slightly soft, but if you prefer them slightly more set, cook the eggs an extra minute. The chili crisp brings additional layers of flavor, offering pops of spice and umami with every bite. Serve with crusty bread, sourdough, or flatbread to mop up every last morsel.

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Recipe information

  • Total Time

    22 minutes

  • 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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsSaladBroccoli/BroccoliniVegetableChileMainDinnerLunchDairy FreeVegetarianEasy30 Minutes or LessWeeknight MealsSimmerGrillingEpicurious

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