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–+ servings

Relish Tray with D.I.Y. Eggs

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 Yield
Course: Small bites, Snack
Cuisine: American, retro, southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½
  • 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
  • 2½
  • cups thinly sliced vegetables such as fennel, scallions, celery, peeled carrots, and/or peeled beets
  • Kosher salt
  • 2
  • cups apple cider vinegar
  • ⅓
  • cup light agave nectar
  • 1
  • cup mayonnaise
  • ¼
  • 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

Equipment

  • Saucepan (for boiling eggs)
  • Mixing bowl
  • Slotted spoon
  • Knife & cutting board
  • Serving tray or platter
  • Small bowls or ramekins (for garnishes and relishes)

Method
 

  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 ½ cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
  2. Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
  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.
  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.

Nutrition

Calories: 150kcalCarbohydrates: 195gProtein: 14gFat: 480gSaturated Fat: 37gCholesterol: 6mgSodium: 880mgFiber: 29gSugar: 3g

Notes

This modern spin on a vintage classic invites guests to build their own deviled eggs from a vibrant relish tray. With a mix of pickles, olives, and bold toppings, it’s the ultimate customizable snack board, elegant, fun, and full of flavor.

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