Relish Tray With D.I.Y. Eggs

Serves: 4

Clair Leannon

1 January 1970

Based on User reviews:

48

Spice

49

Sweetness

42

Sourness

44

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1

Dill (bunch, large stems removed, divided)

6 tsps

Coriander Seed (divided)

2

Chiles (fresno, thinly sliced)

2.5 cups

Vegetable (thinly sliced)

1

Kosher Salt

2 cups

Apple Cider Vinegar

1 cup

Mayonnaise

1 cup

Dijon Mustard

1 tbsp

Lemon Juice (fresh)

2 tsps

Ground Turmeric

1

Cayenne Pepper (pinch of)

8 large

Egg (room temperature)

230 g

Black Olive (black cerignola olives)

1 cup

Almond (smoked)

1

Sea Salt (flaky)

Directions:

1

Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz

2

Resealable plastic containers, jars, or small bowls

3

Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt

4

Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables

5

Cover and chill at least 12 hours and up to 2 days

6

Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt

7

Cook eggs in a large saucepan of boiling salted water 8 minutes

8

Transfer to a bowl of ice water; let cool

9

Peel eggs under running water; halve lengthwise

10

Place pickled vegetables individually in small serving bowls

11

Place olives, almonds, and some sea salt each in a small bowl

12

Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt

13

Let guests assemble eggs as desired

14

Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz

15

Resealable plastic containers, jars, or small bowls

16

Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt

17

Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables

18

Cover and chill at least 12 hours and up to 2 days

19

Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt

20

Cook eggs in a large saucepan of boiling salted water 8 minutes

21

Transfer to a bowl of ice water; let cool

22

Peel eggs under running water; halve lengthwise

23

Place pickled vegetables individually in small serving bowls

24

Place olives, almonds, and some sea salt each in a small bowl

25

Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt

26

Let guests assemble eggs as desired