epicurious4.2
Egg Salad With Grilled Broccoli and Chili Crisp
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
👥 4 Servings⏱️ Prep & Cook: 22 min🔥 Cook: 22 min👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●pan
📝 Preparation Steps
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.
large eggs8
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.
. freshly ground black pepper, divided, plus more1 tsp
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.
large eggs8pickles, finely chopped2. freshly ground black pepper, divided, plus more1 tsp
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.
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