Name: Egg Salad With Grilled Broccoli and Chili Crisp
Cook time: 22 minutes
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)

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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