EGG SALAD WITH TOASTED CORIANDER

Egg Salad with Toasted Coriander image

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. This egg salad includes the briny essence of capers and a little hot sauce to balance the creamy texture of the eggs and mayonnaise. But it's the smokiness of the ground toasted coriander seeds that makes the egg salad extra special. When toasted, coriander seeds acquire a slightly smoky taste that bumps up the flavor profile of this salad.

Provided by Food Network

Time 2h25m

Yield 4 sandwiches (2 1/2 cups [450 grams] egg salad)

Number Of Ingredients 14

Ingredients

6 large eggs
1 tablespoon coriander seeds
1/4 cup [60 grams] mayonnaise
4 roasted garlic cloves, smashed (recipe follows)
1 Thai chile, seeded and minced
2 tablespoons minced fresh chives
1 tablespoon drained capers
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce (optional)
8 thick slices whole-grain bread
1 large garlic bulb
2 teaspoons extra-virgin olive oil
1/4 teaspoon fine sea salt

Steps:

Fill a large bowl with ice and plenty of cool water. Put the eggs in a medium saucepan and add enough water to cover the eggs by 1 inch [2.5 centimeters]. Bring just to a boil over medium-low heat, and immediately remove from the heat. Let sit, for 5 minutes. Remove the eggs with a slotted spoon and place them in the ice bath to shock them and stop the cooking. Let cool for 5 minutes. Peel the eggs under running water, then coarsely chop.
Meanwhile, 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). Mash with a potato masher and stir to combine. Taste and adjust the seasoning, if necessary.
Divide the egg salad among four slices of bread, spreading it out to cover. Top each one with another slice of bread, cut in half if you like, and serve.
Preheat the oven to 400 degrees F [200 degrees C]. Peel off and discard most of the outer layer of papery skin on the garlic, and cut off the top quarter of the bulb. Put the garlic on a sheet of aluminum foil large enough to wrap it. Rub or brush with the olive oil and sprinkle with the salt. Wrap in the foil and roast until the cloves feel soft and tender when pricked with a knife, about 1 hour. Remove from the oven, carefully unwrap the foil and cool, about 15 to 20 minutes. To use, squeeze the cloves from their skins. Refrigerate in an airtight container for up to 2 weeks.