Egg Salad With Grilled Broccoli and Chili Crisp
4.1
(12)
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
Preparation
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.
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Reviews (12)
Back to TopAte this on an everything bagel and it was extraordinary. Wacky, tasty combo.
Claire Stambo
San Francisco, CA
2/16/2024
4 stars for taste, but bumping up to 5 stars for ease and innovation. The combination of grilled broccoli, egg salad, and chili crisp was so delightfully strange that I had to give it a try and I'm so glad we did. I only had sliced bread and butter pickles, so I chopped up what looked to be 2 pickles' worth and the amount looked insane, so I added only a little at a time, but ended up using the whole amount, so trust the recipe on this one and go for it. On the other hand, trusting the recipe's salt level for the salad left it too salty for our tastes, and that was after I had already held back. Next time, I'll start with a scant 1/4 tsp and go from there. Grilling the broccoli on a grill pan yielded a lovely crisp-tender floret with lovely charred edges—just like well-roasted broccoli, but in a fraction of the time and without the need to fire up the oven, so I imagine I'll be trying this technique with other roasted broccoli recipes. Dinner was on the table in less than 30 minutes and everyone from age 4 to 65 thoroughly enjoyed it. Looking forward to adding this to the rotation, especially in the warmer months when cooking over a hot stove is all the more daunting.
andreayung23
Northern California
6/16/2023
This was amazing!!! The flavors in this dish are definitely not a sum of the ingredients. It melds into a comfort food dish swimming with little exciting bursts as the tongue explores each bite. I boiled and chopped the eggs a day in advance, and so cooking the broccoli took about 7 minutes in the air fryer, and I just mixed in the egg salad ingredients while the broccoli cooked. Amazing and quick dinner! This will be in our regular rotation.
MRed
Austin, TX
6/9/2023
Okay -- maybe I needed to roast the broccoli in the oven, and someone suggests. It was woody and crunchy and somewhat burned. And the egg salad was wildly salty, especially with all the dill pickles in it. (I assumed dill pickle,s since the recipe also adds fresh dill). However, my spouse thought it was delicious - -there's no accounting...
Kate
Southern Vermont
5/18/2023
Never thought egg salad and chili crisp would pair together, but now I've had it, it's my new favorite thing! Pretty simple and quick, I don't have a grill so I roasted my broccoli at 400 for about 25 mins and that worked great. I also did only half mayonnaise and half greek yogurt and you can't tell. And have to say, I got home a little after 7:30, it's now 8:00 and I'm enjoying a different and delicious meal, and that's pretty great.
Lauren R
Providence, RI
3/31/2023
Huge fan of this meal, especially because it left me with extra chili crisp that I used over the course of the next two weeks. It kept so well and just elevated this otherwise simple meal to the next level. Excellent egg salad of its own right, but paired with the broccoli and crisp, just perfection.
Anonymous
Maryland
2/27/2022
Fantastic midweek meal! I bought egg salad at the store, broiled the broccoli, and piled them together with the chili crisp. Delicious and instant dinner.
Wendy
Rhode Island
1/5/2022
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