RELISH TRAY WITH D.I.Y. EGGS

Relish Tray With D.I.Y. Eggs image

Provided by Claire Saffitz

Yield Serves 8

Number Of Ingredients 17

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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

Steps:

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