Begin by placing six eggs into a saucepan filled with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer for 7-10 minutes, depending on your preference for yolk firmness. Once done, carefully transfer the eggs to an ice bath to cool completely. Once cool, peel the eggs and set them aside for the egg salad mixture.

While the eggs cool, preheat your grill or a grill pan over medium-high heat. Chop the fresh broccoli florets into bite-sized pieces and toss them in a bowl with a drizzle of olive oil, ensuring they are well coated. Grill the broccoli for about 4-5 minutes, turning occasionally, until it is nicely charred and tender-crisp. Remove from the heat and let the broccoli cool slightly while you make the egg salad.

Chop the cooled eggs into small pieces and place them in a mixing bowl. Add in a generous spoonful of chili crisp, along with a pinch of salt and freshly cracked pepper to taste. For a fresh burst of flavor, feel free to mix in some finely chopped herbs like dill or chives. Stir everything together until the eggs are well coated.

To bring your Egg Salad With Grilled Broccoli and Chili Crisp together, take a plate and arrange a serving of the grilled broccoli. Spoon the creamy egg salad generously over the top, allowing the vibrant colors to show through. For an extra layer of flavor, drizzle additional chili crisp over the egg salad before serving.

Serve your Egg Salad With Grilled Broccoli and Chili Crisp immediately while everything is fresh and warm. This dish is delightful on its own, but you can also serve it with crusty bread or flatbreads.