Egg Salad with Toasted Coriander

Name: Egg Salad with Toasted Coriander
Yield: Makes 4 Servings (2½ cups [450 g] egg salad)
Ingredients: ¼ cup [60 g] mayonnaise; 1 Tbsp drained capers; 1 Thai chile, seeded and minced; ½ tsp freshly ground black pepper; 2 Tbsp minced fresh chives; 1 tsp fine sea salt; 6 Hard-Boiled Eggs, peeled and coarsely chopped; 1 Tbsp hot sauce (optional); 8 thick slices whole-grain bread; 4 roasted garlic cloves, smashed; 1 Tbsp coriander seeds

Preparation info

Makes
4
Servings ( 2½ cups [ 450 g ] egg salad)

Difficulty
Easy

Appears in

Season

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.

Ingredients

1 Tbsp coriander seeds
6 Hard-Boiled Eggs, peeled and coarsely chopped
¼

Lunch
Vegetarian

Method

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