Egg Salad with Toasted Coriander

Preparation info
  • Makes


    Servings ( 2½ cups [ 450 g ] egg salad)
    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

If you asked me what I love to pack for lunch on picnics and trips, I’d tell you egg salad sandwiches and bottles of ice-cold lemonade. This is my grown-up version of egg salad—not too creamy, and with a little heat from the Thai chile and the hot sauce.



Heat a small skillet over medium-high heat. Add the coriander seeds and toast until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.

Put the ground coriander in a medium bowl and add the eggs, mayonnaise, garlic, chile, chives, capers, salt, pepper, and hot sauce (if using). M