EGG SALAD WITH ROASTED BROCCOLI AND CHILI CRISP
8 large eggs
3 small heads broccoli cut into florets
2 Tbsp extra-virgin olive oil
2 tsp salt or 1 tsp Maldon sea salt
1 tsp freshly ground black pepper
2 pickles, finely chopped
2 scallions, thinly sliced
½ cup mayonnaise
1 Tbsp chopped dill
2 tsp Dijon mustard
1–2 Tbsp chili crisp (available at the supermarkets its sold as spicy chilli sauce under the brand Lao Gan Ma)
1 Tbsp toasted sesame seeds
Country-style bread, sourdough, or flatbread (for serving)
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. At the same time bring another pot of water to a boil. Add broccoli florets and cook for 1 min only. Transfer to a bowl of ice cold water and drain.
There are two ways you can cook the broccoli either on a hot frypan or in the oven. If using the oven heat it at 200C fan. Place broccoli in a roasting dish, drizzle with oil and sprinkle over half the salt and ground black pepper; toss to coat. Roast until the broccoli is brown and crispy. Or if using a fry pan place pan over high heat, toss broccoli in a bowl with the oil as above and cook until charred around 2-4 min. 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, the remainder of the salt and 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.