Egg salad with toasted coriander from Season: Big Flavors, Beautiful Food (page 143) by Nik Sharma

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Notes about this recipe

  • kari500 on October 03, 2021

    This is good, even non egg salad fans liked it. Be careful with salt.

  • SheilaS on May 05, 2019

    I thought the amount of coriander in this was going to be over the top but with the roasted garlic and other seasonings, it all worked. I added extra capers for their acid punch and served it crostini-style on toasted slices of whole grain baguette. Using the potato masher to mix it up as per the recipe gave it a fairly smooth consistency so it would be easy to serve as a spread for crackers or little toasts as an appetizer.

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