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Epicurious

Relish Tray With D.I.Y. Eggs

5.0

(1)

Relish tray with dips and eggs
Photo by Alex Lau

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

Recipe information

  • Yield

    Serves 8

Ingredients

1/2 bunch dill, large stems removed, divided
6 teaspoons coriander seeds, divided
6 teaspoons fennel seeds, nigella seeds, or mustard seeds, divided
2 Fresno chiles, thinly sliced
2 1/2 cups thinly sliced vegetables (such as fennel, scallions, celery, peeled carrots, and/or peeled beets)
Kosher salt
2 cups apple cider vinegar
1/3 cup light agave nectar
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons ground turmeric
Pinch of cayenne pepper
8 large eggs, room temperature
8 ounces black Cerignola olives
1 cup smoked almonds
Flaky sea salt

Preparation

  1. Step 1

    Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.

    Step 2

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

    Step 3

    Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.

    Step 4

    Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.

TagsEggAmericanAlmondNutOliveFennelRoot VegetableVegetableCarrotScallionOnionCeleryBeetFresno ChileChileStarterSnackDinnerDairy FreeGluten FreeVegetarianKetoPickle & PreserveBon Appétit

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