Meet Hetty McKinnon’s newest recipe

It's perfect for an outdoor lunch.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Egg Salad With Grilled Broccoli and Chili Crisp   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. READ MORE 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   Smoky Spanish Potatoes and Eggs View Recipe ►   Big Green Lentil Salad View Recipe ►   Baked Tomatoes and Goat Cheese With Crisped Toasts View Recipe ►   Bombay Masala Chile Cheese Toasties View Recipe ►   Meringue Sundae With Peppery Berry Sauce View Recipe ►   Grilled Greens and Cheese on Toast View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.