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4
Servings ( 2½ cups [ 450 g ] egg salad)Easy
By Nik Sharma
Published 2018
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
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