EGG SALAD WITH GRILLED BROCCOLI AND CHILI CRISP

Egg Salad With Grilled Broccoli and Chili Crisp image

Provided by Hetty McKinnon

Yield 4 Servings

Number Of Ingredients 13

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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)

Steps:

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.