It’s perfect for an outdoor lunch.

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COOK THIS NOW

By Hetty McKinnon

While dinner is usually the meal that is celebrated with a “party,” for me, lunch is the greater indulgence. To lunch is to make a statement—work and other tasks can wait, I’m taking time for myself. Entertaining at lunch time is simpler and freer, and this take on egg salad is perfect for a relaxing afternoon meal outside. Charred broccoli—either cooked on an outdoor grill or on the stovetop with a grill pan—is smoky and earthy, and it pairs harmoniously with the creamy eggs. Chili crisp (store-bought or homemade) brings a lovely heat and lots of crunch.

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)

More Easy Lunch Ideas

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