Relish Tray With D.I.Y. Eggs
A customizable appetizer spread featuring pickled vegetables, deviled eggs, and savory accompaniments. Guests can create their own combinations with turmeric-spiced egg sauce, homemade pickles, olives, and smoked almonds.
Ingredients
- •½ bunch dill
- •6 teaspoons coriander seeds
- •6 teaspoons fennel seeds
- •2 whole Fresno chiles
- •2½ cups mixed vegetables
- •1 to taste Kosher salt
- •2 cups apple cider vinegar
- •⅓ cup light agave nectar
- •1 cup mayonnaise
- •¼ cup Dijon mustard
- •1 tablespoon lemon juice
- •2 teaspoons ground turmeric
- •1 pinch cayenne pepper
- •8 whole eggs
- •8 ounces black Cerignola olives
- •1 cup smoked almonds
- •1 to taste sea salt
Cooking Instructions
- 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.
720 min
- 2.
Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
5 min
- 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.
20 min
- 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.
10 min
